3/4 cup of crunchy peanut butter
3T of hoisin sauce
2T of lime juice
1T of soy sauce
1/2t of sesame oil
chili pepper sauce
Rice noodle sticks
1/2 lb of shrimp/pork
Peanut Sauce: whisk all the ingredients together leaving the chili pepper sauce last for the topping.
Summer Rolls: Boil the shrimp and rice noodle sticks separately for about 2 minutes and 5 minutes respectively. Then rinse both of them out in cold water and set aside. Slice the shrimp in half and de-vein. Wash the lettuce to set aside and fill a bowl big enough to wet rice paper with warm water. Wet the rice paper on both sides and lay on clean plate until soften.
Now it’s time to roll. Grab a softened rice paper, lay the shrimp 3/4 of the ways down on the rice paper, then add lettuce and noodles on top. Carefully grab the top of the rice paper and wrap around the mound; then fold in the sides towards the center and start to roll. Repeat until done.
Serve with peanut sauce and bon appétit!
Tip: It’s better to eat the summer rolls fresh as the rice paper can harden if left out long. If prepped ahead, be sure to cover with saran wrap, so the rolls stay moistened. Feel free to add other ingredients such as pork, mint, green onions and bean sprouts to the mix. Just boil the pork until thoroughly cooked and the mint, green onions and bean sprouts can be added during the rolling process.