Chili paste and chili sauce are not the same thing. Chili paste is made of fermented fava beans, flour, red chiles and sometimes garlic. You can find it in the ethnic-foods section of your supermarket.
- Prep Time : 40 minutes
- Cook Time : 40 minutes
- Yield : 24 appetizers
- DIPPING SAUCE
- hoisin sauce - 1 jar (7¼ oz) or (2⅓ cup)
- water - 1 cup
- roasted red chili paste - 2 teaspoons (from 4-oz jar)
- crushed red pepper flake - ½ teaspoon
- SUMMER ROLLS
- dried thin rice noodles or rice vermicelli - 4 oz (from 8.8-oz package)
- shredded romaine lettuce - 2 cups
- fresh cilantro leaves - ½ cup
- shredded carrot - ½ cup (1 medium)
- frozen cooked salad shrim, thawed, drained - (about 1¾ cups) (10 oz)
- round rice paper wrappers - 12 (about 8 inch; from 12-oz package)
- In medium bowl, mix dipping sauce ingredients. Cover; refrigerate while continuing with recipe.
- Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix lettuce, cilantro, carrot and shrimp.
- 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.
- Starting close to 1 edge of wrapper, form a row of about ¼ cup noodles. On noodles, arrange about ⅓ 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.
- Place rolls, seam sides down and without touching, on platter. (If rolls touch, they will stick together.) Cut each roll in half diagonally. Serve immediately with sauce.
MAKE AHEAD DIRECTIONS
Make as directed; cover with moist paper towels and refrigerate up to 2 hours