Soft Asian Summer Rolls w/Sweet and Savory Dipping Sauce

By Treebs

From Ellie Krieger "The food you crave"

Ingredients

• FOR THE DIPPING SAUCE:
• 1 tbsp sugar
• 2 tsp warm water
• 1/4 cup rice vinegar
• 1 tsp chili sauce, such as Sriracha
• 1 tbsp fresh lime juice
• 1 tsp Asian fish sauce or low-sodium soy sauce
• 1 tbsp finely shredded carrot
• 1 scallion (white and green parts), thinly sliced
• FOR THE ROLLS:
• 6 med shrimp, peeled and deveined
• 2 oz Vietnamese or Thai rice noodles
• 6 rice-paper rounds (about 8 1/2 inches in diameter)
• 12 fresh Thai or regular basil leaves
• 1/2 cup shredded carrot
• 12 lg fresh mint leaves
• 3 red-leaf lettuce leaves, spines removed, making 6 halves

Preparation

Step 1

1.) To make the dipping sauce, in a small bowl, dissolve the sugar in the warm water, then add the remaining sauce ingredients and stir until well combined. Refrigerate until ready to use. You can prepare the dipping sauce a day in advance.

2.) To make the rolls, cook the shrimp in boiling water for 2 minutes, and cut in half lengthwise; set aside. Bring a medium saucepan of water to a boil and cook the rice noodles according to the package directions. Drain, rinse, and let cool.

3.) Line up the remaining ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water that is not too hot to touch. Place a rice paper round in the hot water and soak for 30 to 60 seconds, until it is pliable and the pattern on the round is barely visible. Remove from the water and place on a clean work surface. Place 2 basil leaves on the inner edge of the moistened round, about 1 inch from the edge and leaving about 1 inch on each side. Top with about 1/4 cup of the cooked rice noodles. Place 2 shrimp halves on top. Top with a heaping tbsp of the carrots, then 2 leaves of mint.

4.) Fold one piece of lettuce leaf and place on top of the pile. Bring the edge of the round over the filling, fold in the sides, and roll. Place the finished roll under a damp cloth or paper towel. Repeat with the remaining rice paper rounds and filling ingredients. the rolls may be prepared several hours before serving and stored covered by a damp paper towel in an airtight container in the refrigerator.

5.) When ready to serve, slice the rolls in half on the diagonal and serve, cut ends up with the dipping sauce.