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Categories:
paper basil chives cilantro avocado bean vermecelli head leaf lettuce shrimp water peanut butter hoisin sauce clove garlic sirracha garlic sauce peanut sugar water avocado oil
Viewed: 23 - Published at: 2 months agoIngredients
- 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
- 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
