Keos Summer Rolls Recipes

SUMMER ROLLS

Steps:

• Add the water to a pot and bring it to a boil. Add the rice noodles and cook per the package instructions, stirring occasionally. Drain and rise under cold water, set aside.
• Combine all the ingredients for the Hoisin-Peanut Sauce together in a small bowl. Whisk it to mix well. Transfer to a dip bowl and garnish with the peanuts.
• In another small pot, bring some water to boil. Cook the shrimp for about 1 minute, or until the shrimp are completely cooked. Drain, let cool, and slice in half lengthwise. Set aside.
• Divide the vermicelli, shrimp, lettuce and carrot into 6 equal portions.
• To assemble the summer rolls, dip one sheet of the rice paper in a big bowl of water. Shake off the excess water and quickly transfer it to a clean, dry and flat working surface, for example, kitchen countertop or a chopping board.
• Place the rice noodles on the bottom part of the rice paper.
• Add the sliced lettuce and carrots.
• Place 3 shrimp halves on top.
• Fold the bottom side of rice paper over the filling securely, then fold the left and right sides of the rice paper over the filing. Make sure the filling is secured tightly.
• Continue to roll the summer roll over, as pictured below. Repeat the same until everything is used up.
• Cut the Summer Rolls diagonally in the middle into halves, place them on a platter, and serve immediately with the Hoisin-Peanut Sauce.

KEO'S SUMMER ROLLS

Steps:

• On a flat surface, put down 1 sheet of rice paper and lightly brush with the lukewarm water, until pliable.
• Halve shrimp, lengthwise.
• Add both shrimp halves, a strip of chicken, cucumber, carrot/daikon, cilantro, and mint to the rice paper (lay these things out like you're wrapping a mini burrito).
• Fold the rice paper over the filling, then fold over the right and left sides of the rice paper, and finish rolling (like a burrito).
• Seal with a little more lukewarm water.
• Repeat for remaining rolls.
• Serve whole of cut into halves at an angle.
• Serve with Keo's Spring Roll Sauce (will post), or hoisin sauce, sprinkled with the chopped peanuts.