Ingredients :
- for the rolls
- 1 packages Rice paper
- 1 lb mung bean sprout
- 1 bunch basil, stems removed
- 1 bunch chives, cut into 1 inch stems
- 1 bunch cilantro , stems removed
- 1 avocado , thinly sliced
- 1 bunch bean vermecelli, boiled and softened
- 1 head leaf lettuce, spit into individual leaves
- 1 lb shrimp, devein, poach in boiling water until pink. then remove deshell and vertically slice in half. by boiling in the shell, it preserves the taste and shape
- 1 pot hot water to dip rice paper
- for the sauce
- 1 cup peanut butter
- 2 tbsp hoisin sauce
- 6 clove garlic
- 1 tbsp sirracha
- 1 tbsp Chili garlic sauce
- 1 tbsp crushed roasted peanut
- 1 tbsp sugar
- 1 tbsp warm water
- 1 tbsp avocado oil
Method :
- Dip rice paper in hot water and place on flat surface. Arrange all other ingredients for the rolls around you for easy access.
- Place 3 pieces of shrimp(1 and a half shrimp), lettuce leaf, bean sprouts, basil, cilanto, avocado, chives, vermecelli noodle mound onto bottom 3rd of paper. Tightly roll until 1/2 of the way. Tuck in right and left side and continue rolling until it is sealed. Place roll on a plate and repeat until all ingredients are gone.
- For the sauce: sauteed garlic until fragrant in avocado oil. Put in peanut butter and dilute with some water. Cook until combined.
- For the sauce: add hoisin, sirracha, chili garlic sauce and sugar into peanut butter mixture and heat until boiling. Remove from heat and add crushed peanuts on top.
- Dip summer roll in warm sauce and enjoy
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