Vietnamese rice paper rolls with creamy
peanut sauce
Serves 4
Baby shrimp and a selection of
crisp seasoned vegetables encased in delicate rice paper and served
with a lightly-spiced, creamy peanut dipping sauce.
1 oz (30g) dried rice vermicelli
noodles
1 tablespoon plus 1 teaspoon rice vinegar
1 tablespoon water
2 teaspoons brown sugar
½ teaspoon salt
7 oz (200g) baby shrimp
1 cup bean sprouts
1 carrot — peeled and grated
2 scallions — thinly sliced
A handful of cilantro leaves (fresh coriander)
8 rice paper sheets
3 tablespoons natural unsalted peanut butter
1 tablespoon fish sauce
1 tablespoon lemon juice
1 clove garlic — minced
½ teaspoon dried chili flakes
Variations: Use shredded cold
cooked chicken instead of baby shrimp. Use large cooked peeled
shrimp instead of baby shrimp. You can also turn these fresh rolls
into crispy spring rolls by pan-frying them.
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