Thai Summer Shrimp Rolls with Plum Peanut Sauce

                             

Thai Summer Rolls with Plum Peanut Sauce:

3 TBS peanut butter, creamy
2 tsp ginger, minced
1 tsp rice vinegar
2 TBS plum sauce
3 TBS honey
2 TBS sweet chili sauce
2 TBS tamari (soy sauce)
1/4 cup crushed peanuts, for garnish

Directions:
1.  Whisk all ingredients (except peanuts) together in a bowl.  Add peanuts to top, as a garnish
Note:  I like making a double batch for extra if needed.

Thai Summer Roll Ingredients:
10 Rice paper wraps, large

1- jumbo shrimp, cooked (tails off)

1/4 cup Thai basil leaves

8 ozs rice noodles, thin and cooked
20 cucumbers, thinly sliced

1 cup lettuce, chopped fine

Directions for Rolls:

1.  Add hot water to a heat-safe bowl.  (water temperature should be as hot as your hands can handle).

Have a cutting board or large dinner plate handy.  Place one rice wrap into hot water.  Make sure to emerge completely into the water.  Swish around for approx. 30 seconds to 1 min until rice paper becomes soft.  Remove from water and place on cutting board or plate.  Gently pat dry the top of rice paper with a dry paper towel.  (This step helps prevent ingredients from sliding around).

2.  Build the layers of your rolls by placing approx.  one shrimp on softened rice paper 3 inches from the edge closest to you.  Then add basil.  Add approx. 1/2 cup of noodles on top of the shrimp, then add cucumber slices and then lettuce.

3.  From the edge closest to you fold over rice paper over ingredients, tucking underneath to hold.  Fold in edges and secure.  Tightly roll up to the end of rice paper.  

Notes:  It will take a few times until you get the hang of it.  I find if I keep a small bowl of water handy it helps to wet my hands while rolling.  Also, a bit of water helps to separate noodles while dividing.