Summer Rolls W Vietnamese Dipping Sauce
This recipe from martha tv kitchen is fabulous, and has become a regular in my summer cooking. If unable to find pencil-thin asparagus, you can slice one larger into two pieces. also, teriyaki, could replace soy....y'all know the cooking routine....whatever ya got goes! Warning! you take these to a party as i did last night,,,,one guy singlehandedly ate almost all of them...in other words...addictive! enjoy!
Steps
Bring a large pot of water to a boil.
Reduce to a simmer.
Add shrimp.
Cook until pink and cooked through , about 2 minutes.
Slice cooked shrimp in half lengthwise.
Set aside.
In a medium bowl , cover rice vermicelli with hot water by 2 inches.
Let soak for 10 minutes.
Drain , and rinse under cold water.
Set aside.
Heat canola oil in a large skillet set over high heat.
Add mushrooms , and saut until tender and mushrooms have released most of their liquid.
Add vinegar , soy sauce , hoisin , and sesame oil.
Cook about 1 minute more.
Season with salt and pepper.
Transfer to a small bowl , and let cool to room temperature.
Fill a shallow dish with warm water.
Working with 1 rice-paper wrapper at a time , soak in water for 30 seconds.
Immediately lay flat on a work surface.
Place 3 reserved shrimp halves , cut sides up , on bottom third , leaving a 1 / 2-inch border.
Place 2 to 3 reserved mushrooms over shrimp.
Top with 1 / 4 cup assortment of vermicelli , carrots , cu.
Ingredients
shrimp, rice vermicelli, canola oil, shiitake mushroom caps, rice vinegar, soy sauce, hoisin sauce, toasted sesame oil, coarse salt, fresh ground black pepper, round rice paper sheets, carrot, english cucumber, fresh mint leaves, fresh basil leaf, fresh cilantro leaves, mango, asparagus, garlic clove, sugar, hot water, fish sauce, red chili sauce, scallion, lime, juice of