Ingredients
-
12
-
3
-
1
-
8
-
1/4
-
2
-
1
-
1
-
-
-
16
-
1
-
1/2
-
1/4
-
1/4
Directions
Summer Rolls W / Vietnamese Dipping Sauce, This recipe from Martha TV kitchen is fabulous, and has become a regular in my summer cooking If unable to find pencil-thin asparagus, you can slice one larger into two pieces Also, teriyaki, could replace soy y’all know the cooking routine whatever ya got goes! Warning! you take these to a party as I did last night, , , , one guy singlehandedly ate almost all of them in other words addictive! Enjoy!, also works well as a cold salad – just forgo the wrapping and add the dipping sauce as a dressing
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Steps
|
1
Done
|
Bring a Large Pot of Water to a Boil. Reduce to a Simmer. Add Shrimp; Cook Until Pink and Cooked Through, About 2 Minutes. Slice Cooked Shrimp in Half Lengthwise. Set Aside. |
|
2
Done
|
in a Medium Bowl, Cover Rice Vermicelli With Hot Water by 2 Inches; Let Soak For 10 Minutes. Drain, and Rinse Under Cold Water. Set Aside. |
|
3
Done
|
Heat Canola Oil in a Large Skillet Set Over High Heat. Add Mushrooms, and Saut Until Tender and Mushrooms Have Released Most of Their Liquid. Add Vinegar, Soy Sauce, Hoisin, and Sesame Oil; Cook About 1 Minute More. Season With Salt and Pepper. Transfer to a Small Bowl, and Let Cool to Room Temperature. |
|
4
Done
|
Fill a Shallow Dish With Warm Water. Working With 1 Rice-Paper Wrapper at a Time, Soak in Water For 30 Seconds; Immediately Lay Flat on a Work Surface. Place 3 Reserved Shrimp Halves, Cut Sides Up, on Bottom Third, Leaving a 1/2-Inch Border. Place 2 to 3 Reserved Mushrooms Over Shrimp. Top With 1/4 Cup Assortment of Vermicelli, Carrots, Cucumbers, Mint, Basil, Cilantro, Mango, and Asparagus. Fold Bottom of Wrapper Over Fillings; Roll Over Once, Tuck in Sides, and Finish Rolling. |
|
5
Done
|
Place Finished Roll on a Plate; Cover With a Damp Paper Towel. Repeat Process With Remaining Ingredients. Serve With Dipping Sauce. |
|
6
Done
|
Crush Garlic Clove Using the Flat Side of a Large Knife; Sprinkle With Salt. Place the Flat Side of the Knife Blade on Top of the Garlic and Salt; Press Firmly, Pulling Knife Toward You. Repeat Until a Paste Forms; Transfer to a Small Bowl. |
|
7
Done
|
Stir Sugar in Hot Water Until Dissolved, and Add to Bowl. Stir in Remaining Ingredients. Cover With Plastic Wrap, and Chill in Refrigerator Until Ready to Use. Store Sauce in a Refrigerator For Up to 3 Days. |
