Pei Wei Asian Diner Vietnamese Fresh Shrimp And Mango Rolls

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 1 lb shrimp (41/50s)
• 2 quarts water
• 1 tablespoon nam pla
• 1 tablespoon kosher salt
• 1 lime, juice of
• 2 tablespoons sweet chili sauce (mae ploy brand)
• 2 teaspoons fresh lime juice
• 1/2 teaspoon nam pla
• 1/4 teaspoon kosher salt
• 6 ounces cooked rice stick noodles (blanch according to recipe, drain & cool, cut into 3 inch length)
• 1 cup napa cabbage (cut into 1/4 inch strips)
• 1/4 cup carrot, shredded
• 12 mint leaves (cut into very thin strips)
• 1 cup cilantro leaf
• 24 thai basil
• 1 mango (peeled, cut and sliced into 1/8 inch slices)
• 1 head boston bibb lettuce, leaves removed and torn in half
• prepared mixed vegetables
• prepared cooked shrimp
• 1 (14 ounce) package spring roll wrappers (8 inch)
• 1 mixing bowl filled with very hot water

Recipe

• 1 place water, fish sauce, kosher salt, in a sauce pan. bring it to a boil, then reduce to a simmer. before adding shrimp, place the juice from lime in the sauce pan. place shrimp into water & cook for one minute. drain & place in refrigerator to cool.
• 2 in a mixing bowl add chili sauce, lime juice, fish sauce & salt. whisk together until evenly mixed. add noodles, carrots, cabbage & mint into mixing bowl. toss to coat vegetables evenly with sauce. set aside, place in refrigerator until ready to roll.
• 3 take a cotton napkin & dampen with water, ring it out & lay it flat on cutting board. place hot water in mixing bowl at the top of cutting board. place all your roll ingredients within arms reach.
• 4 place one rice paper round in the hot water & move around gently until it becomes pliable and loose. gently pull it out & lay it flat on cotton napkin.
• 5 place one half of a bibb lettuce leaf on the bottom end of the rice paper. place 1 ½ oz of vegetable/noodle mix on top of bibb leaf. place a few thai basil leaves on top, then a few cilantro leaves on top. place 2 slices of mango on top end to end.
• 6 place two shrimp on top of the mango. take the bottom of the rice paper & lift it over the mix rolling it until it start to seal. take the left side & fold it over like folding an envelope, & do the same with the right side to seal both ends. then continue rolling from the bottom until the roll is sealed.
• 7 repeat until you are out of ingredients. cover with a lightly damp paper towel & refrigerate until ready to serve. can be served with chile sauce, or thai peanut dipping sauce.