Vietnamese Summer Rolls

Notice I left out the julienned beets in the recipe to the left. They added a little more color than you might like.

3 oz. cellophane noodles (prepared according to package directions)
2 C mung bean sprouts
2 medium carrots julienned to matchstick size
1 medium cucumber julienned to matchstick size.
1 red sweet pepper julienned to matchstick size
½ cup chopped cilantro
½ cup chopped fresh mint
¾ cup chopped peanuts
2 t dark sesame oil
juice of one lime
sea salt

20 8-inch round rice paper wrappers

30 large cleaned and deveined cooked shrimp cut in half lengthwise.

Place first 8 ingredients together in a bowl and toss with sesame oil, lime juice and salt to taste.

Place rice paper wrappers in a shallow pan of hot water about ten seconds, just long enough to soften them and allow for rolling. Lay wrapper on a damp towel and place about two tablespoons filling across bottom third of rice paper. Fold up bottom, then the two sides and begin to roll tightly. Just before final roll lay three shrimp halves end to den and complete fold. Shrimp should be visible through transparent wrapper. Arrange on a platter or upright in a container with open end upwards. Serve with dipping sauce.

SPICY SAUCE FOR VIETNAMESE SUMMER ROLLS

4 T Lee Kum Kee chili sauce with garlic
4 T water
4 T hoisin sauce
4 t chopped peanuts

Mix ingredients together and let sand one hour.

SWEET CHILI DIPPING SAUCE
FOR VIETNAMESE SUMMER ROLLS

2 T nuoc mam (fish sauce)
juice of one lime
¼ C rice wine vinegar
¼ C hot water
2 T sugar
1 t minced garlic
1 t sambal oolek

Puree ingredients in a blender, pour into a small bowl and serve with summer rolls.