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Receta Chile Rice Paper Rolls With Donna

by Global Cookbook

Ingredientes

1 Tbsp. peanut oil 2 Tbsp. fresh ginger julienned 5 lrg mild red chile peppers seeded, julienned 2 x kaffir-lime leaves julienned 10 ounce peeled large shrimp deveined 4 x scallions, white and pale-green julienned

2 x seedless English cucumbers julienned 1/3 c. shredded fresh mint 2 Tbsp. freshly-squeezed lime juice 1 Tbsp. Asian fish sauce see * Note 12 med rice-paper wrappers Soy sauce for dipping Sweet chili sauce for dipping

Direcciones

1. Note: Look for Asian fish sauce at specialty-food stores or possibly Asian markets.
2. Heat oil in a medium skillet over medium heat. Add in ginger and chile peppers, and cook till crisp, about 3 min. Add in lime leaves and shrimp, and cook till the shrimp turn opaque, about 3 min more. Set aside to cold. Combine cooled shrimp with scallions, cucumber, mint, lime juice, and fish sauce.
3. Place a rice paper wrapper in a bowl of hot water till soft and pliable, about 30 seconds. Remove, and pat dry with paper towels. Place a little of the chile salad down the center of the wrapper, and fold over one end to make a base. Roll over one side and then the second side to enclose the filling. Serve soy sauce and sweet chili sauce in bowls for dipping.
4. This recipe yields 4 servings.

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