Thai Spring Roll with Equal Hoisin Sauce

RH Staff

Yield: 10 spring rolls.

SPRING ROLLS:
10 spring roll wrappers
10 oz. Oriental egg vermicelli, cooked and chilled
1/4 tsp. sesame oil
1 tsp. fish sauce
10 oz. cucumber*, julienne
10 oz. carrot, finely shredded
30-40 leaves Thai basil
20 (31-40 count) shrimp, cooked, peeled, halved lengthwise
4 oz. shredded iceberg or other sturdy lettuce

EQUAL® HOISIN SAUCE:
11 oz. fresh sweet potatoes
12 oz. cider vinegar
12 oz. lite soy sauce
12 oz. cooking sherry or wine
1/4 tsp. garlic, fresh peeled
1/4 tsp. ginger, fresh grated
3 Tbsp. molasses
2 tsp. cinnamon, ground
1/2 tsp. anise seed, ground
2 Tbsp. red pepper, crushed
3 Tbsp. sesame seed oil
3 Tbsp. cornstarch
5 1/2 Tbsp. Equal®

For Spring Rolls: Place wrapper between wet cloths or spray with water and let it become pliable. Start softening another wrapper while working with first.

Toss vermicelli with sesame oil and fish sauce. Place softened wrapper on table, and layer ingredients in a strip about 1" wide, ending with basil and shrimp. Leave 1/2" to 3/4" of space on left and right ends of ingredients and the end nearest you. Take the end nearest you and fold over ingredients tightly. Fold in left and right sides and roll up. Chill. cook in 350°F vegetable oil for 3-4 minutes, or until golden brown.

Serve whole, cut on the bias or cut into bite-size pieces. Present seam-side down with Equal® Hoisin Sauce for dipping.

For Hoisin Sauce: Bake sweet potatoes. Sautè garlic and ginger in sesame oil. Add spices and sautè. Add liquids, except 1/2 cup vinegar. Bring to a simmer and add molasses. Blend cornstarch with 1/2 cup vinegar and bring to a boil before removing from heat. Let cool slightly. Stir in Equal®.

In a blender, purèe mixture with baked sweet potato pulp. Chill before using. If necessary, thin mixture with additional soy sauce or sherry.

*No domestic cucumber seeds or skin.