INGREDIENTS:Marinade:
2 oz. sugar
½ oz. chili garlic sauce
1 ½ fl. oz. Thai fish sauce
1 tsp. cornstarch
Vegetables:
8 oz. carrots, julienne, blanched and cooled
11 ½ oz. Sugar Snap Peas, blanched to 165°F and cooled
The Rolls:
12 oz. rice vermicelli noodles (raw, 2 ½ oz.)
24 shrimp, 51-60 count, peeled and deveined, sliced lengthwise
12 Boston lettuce leaves
12 rice paper rounds, 8-inch
24 cilantro leaves
for garnish, 18 fl. oz. sweet red chili dipping sauce, prepared DIRECTIONS:For marinade: Blend all ingredients in pan and bring to a boil until thickened; remove from flame and cool.
For vegetables: Prepare carrots and sugar snap peas and blend with marinade. Reserve for service.
For each roll: Soak 1 rice paper in warm water for 1-2 minutes, until soft and pliable. Remove paper and place on clean towel to dry briefly. Place rice paper on dry surface area. Place ½ leaf lettuce on lower third of paper. Top lettuce with 1 oz. vermicelli noodles and 1 ½ oz. vegetable mixture. Carefully roll over once, tucking in ends. Lay 4 shrimp halves, cut-side down, along crease; add 2 cilantro leaves. Continue rolling into cylinder. Place on a platter and cover with damp towel. Do not allow to dry out. Reserve for service.
To garnish, cut each roll in half and serve with 1 ½ fl. oz. dipping sauce. SERVINGS:12 rolls From: PHOTO CREDIT:Photo Credit: SIMPLOT
