Title: Asian summer rolls
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
      1    2 ounces thi rice vermicelli
           -(bun), available in some
           -supermarkets and speciality
           -asian food shops
      8    Rounds (6 to 8 inches in
           -diameter) rice paper (banh
           -trang), available in some
           -supermarkets and speciality
           -asian food stores
      8 lg Boston or bibb lettuce
           -leaves, cut in half 8
           La   arge shrimp, peeled,
           -deveined, blanched for 1
           -minute, drained and cut in
           -half lengthwise
    1/2 c  Coarsely shredded carrot
      1 c  Fresh mung bean sprouts
     16 lg Mint leaves, washed and
           -patted dry
    1/2 c  Fresh coriander leaves

MMMMM---------------------SPICY PEANUT SAUCE--------------------------
      1 tb Vegetable oil
      2    Garlic cloves, minced
    1/4 ts Hot chili paste or red
           -pepper flakes, to taste
      1 tb Tomato paste
      3 tb Creamy peanut butter
      3 tb Hoisin sauce
    1/2 ts Sugar
    3/4 c  Water
      2 tb Chopped roasted peanuts
 
  Soak the rice vermicelli in warm water to cover for 15 to 20 minutes
  and drain. In a large pot of boiling water cook the noodles for 2
  minutes or until al dente, stirring to separate the strands. Drain,
  rinse with cold water and shake dry in a colander.
  
  Fill a small shallow dish with warm water. Immerse one sheet of rice
  paper in the water and let stand until pliable, about 45 seconds.
  Transfer rice paper to paper towels to drain. Transfer drained rice
  paper to a work surface. Lay one piece of lettuce over the bottom
  third of the rice paper. Arrange 1 tablespoon of the rice noodles, 1
  tablespoon of the shredded carrot, some bean sprouts and 2 mint
  leaves, end to end, on the lettuce leaf. Roll up the paper halfway
  into a cylinder and fold both sides of the paper over the filling.
  Lay 2 shrimp halves, cut side down and end to end, along the crease.
  Place several coriander leaves along side the shrimp. Continue to
  roll the rice paper into a cylinder, pressing the edge against the
  cylinder to seal. Place the roll, seam side down, on a plate and
  cover with a damp towel. Make more summer rolls in same manner with
  remaining ingredients. The prepared rolls will keep, covered with a
  damp towel or plastic wrap, for up to 3 hours.
  
  In a small saucepan heat oil over moderately high heat and cook the
  garlic and chili paste for 1
  
  minutes. Add the tomato paste, peanut butter, hoisin sauce, sugar and
  water, whisking until smooth. Simmer for 2 minutes or until heated
  through. If necessary add additional water to thin sauce to desired
  consistency. Pour sauce into dipping bowl and sprinkle with chopped
  peanuts. Serve summer rolls with dipping sauce.
  
  Yield: 8 summer rolls, 4 servings
  
  Recipe