Asain Summer Rolls

Directions

1. Soak the rice vermicelli in hot water to cover for 15 to 20 min and drain. In a large pot of boiling water cook the noodles for 2 min or possibly till al dente, stirring to separate the strands. Drain, rinse with cool water and shake dry in a colander.
2. Fill a small shallow dish with hot water. Immerse one sheet of rice paper in the water and let stand till pliable, about 45 seconds. Transfer rice paper to paper towels to drain. Transfer liquid removed rice paper to a work surface. Lay one piece of lettuce over the bottom third of the rice paper. Arrange 1 Tbsp. of the rice noodles, 1 Tbsp. of the shredded carrot, some bean sprouts and 2 mint leaves, end to end, on the lettuce leaf. Roll up the paper halfway into a cylinder and fold both sides of the paper over the filling. Lay 2 shrimp halves, cut-side down and end to end, along the crease. Place several coriander leaves along side the shrimp. Continue to roll the rice paper into a cylinder, pressing the edge against the cylinder to seal. Place the roll, seam-side down, on a plate and cover with a damp towel. Make more summer rolls in same manner with remaining ingredients. The prepared rolls will keep, covered with a damp towel or possibly plastic wrap, for up to 3 hrs.
3. In a small saucepan heat oil over moderately-high heat and cook the garlic and chili paste for 1 minute. Add in the tomato paste, peanut butter, hoisin sauce, sugar and water, whisking till smooth. Simmer for 2 min or possibly till heated through. If necessary add in additional water to thin sauce to desired consistency.
4. Pour sauce into dipping bowl and sprinkle with minced peanuts. Serve summer rolls with dipping sauce.
5. This recipe yields 8 summer rolls, 4 servings.