Shrimp Summer Rolls with Dipping Sauce

 

1

jar (7.25 oz) hoisin sauce (3/4 cup)

1

cup water

2

teaspoons roasted red chili paste (from 4-oz jar)

1/2

teaspoon crushed red pepper flakes

4

oz dried thin rice noodles or rice vermicelli (from 8.8-oz package)

2

cups shredded romaine lettuce

1/2

cup fresh cilantro leaves

1/2

cup shredded carrot (about 1 medium)

10

oz frozen cooked salad shrimp (about 1 3/4 cups), thawed, drained

12

round rice paper wrappers (about 8 inch; from 12-oz package)

• 1 In medium bowl, mix dipping sauce ingredients. Cover; refrigerate while continuing with recipe.
• 2 Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix lettuce, cilantro, carrot and shrimp.
• 3 Sprinkle water over 1 paper towel; place on cutting board. Fill a 10-inch pie plate with water. Place 1 rice paper wrapper in water 45 to 60 seconds or until pliable but not completely softened. Gently remove wrapper from water, shaking to drain excess water; place on damp paper towel.
• 4 Starting close to 1 edge of wrapper, form a row of about 1/4 cup noodles. On noodles, arrange about 1/3 cup of the lettuce mixture. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Repeat with remaining wrappers.
• 5 Place rolls, seam sides down and without touching, on platter. (If rolls touch, they will stick together.) Serve immediately with sauce, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally.