Shrimp Jicama Spring Rolls With Chili Peanut Dipping Sauce Recipes

SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE

Steps:

• Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
• In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.

SHRIMP JICAMA SPRING ROLLS WITH CHILI PEANUT DIPPING SAUCE

Steps:

• In a medium bowl, toss the shrimp with 2 tablespoons of the canola oil and 1/2 teaspoon of kosher salt.
• In a large skillet or a wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear.
• Add the shrimp and stir-fry over high heat until just pink, about 1 minute. Transfer the shrimp to a medium bowl.
• Add the remaining 2 tablespoons of canola oil to the skillet.
• Add the shallot and garlic and stir-fry them until they are softened and fragrant, about 30 seconds.
• Add the jicama and cook, stirring, until crisp-tender, about 3 minutes. Add the wine and cook until slightly reduced, about 1 minute.
• Add the stock, fish sauce and sesame oil and bring to a boil. Simmer over moderate heat until the jicama is tender, but still slightly crunchy, about 4 minutes longer.
• Drain the jicama and add it to the shrimp. Let cool.
• Fill a glass pie plate with hot tap water.
• Working with 1 at a time, soak each rice-paper round in the water until pliable, 1 minute; transfer the round to a work surface and blot any excess water with paper towels.
• Set a piece of lettuce on the bottom third of the rice-paper round, followed by 1 basil leaf, a rounded tablespoon of the Chili-Peanut Sauce and a few chopped peanuts.
• Top with 4 to 5 pieces of jicama and 4 pieces of shrimp. Fold up the bottom as tightly as possible, then fold in the sides and roll up the package, forming a tight cylinder.
• Set the roll on a platter and cover with a damp paper towel and plastic wrap. Repeat with the remaining ingredients.
• CHILI PEANUT SAUCE DIRECTIONS.
• In a mini food processor, combine the cooked rice with the miso, peanuts, jalapeño, garlic, ketchup, oyster sauce, hoisin sauce, granulated sugar, chili sauce, lemon juice, sesame oil and rice vinegar.
• Process all of these ingredients until just combined.
• Add 2 tablespoons of the water and process until a coarse paste forms.
• Add 2 more tablespoons of water and process until the sauce has a smooth consistency similar to mayonnaise. Add more water if the sauce is too thick.

SHRIMP SUMMER ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• Place rice sticks in large bowl; add enough hot water to cover.
• Let stand until softened, about 15 minutes.
• Drain.
• Cut into 6-inch lengths; set aside.
• Fill bowl with warm water.
• Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
• Remove from water; drain on kitchen towel.
• Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
• Leave about a half an inch free on the sides.
• Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
• Place roll, seam side down, on plate.
• Repeat with remaining rice-paper sheets.
• Cover with damp paper towel and plastic wrap; chill.
• Cut each roll diagonally into thirds.
• Sauce: Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.