12 shrimp, shelled and deviened 1/4 pound rice sticks 1/2 english cucumber, cut into long thin strips 12 dried rice paper wrappers 1/4 cup mint leaves 12 pieces of romaine lettuce leaves
Hoisin chili sauce: 1/8 cup hoisin sauce *see archives for recipe 1/4 cup onion, minced 2 Tablespoons water 3 teaspoons Asian chili paste 2 Tablespoons peanuts, shelled & chopped
Bring a large pan of water to a boil and add shrimp and rice sticks. When water again comes to a boil, cover and remove from heat. Let set for 3-4 minutes, drain and rinse in cold water. Separate shrimp and cut in half lengthwise.
Fill a large dinner plate with hot water and place rice paper wrappers in water, one at a time. Let stand until wrapper is soft and pliable. Remove wrapper from water and place two to three shrimp halves on paper, top with cucumber, 2 or 3 small mint leaves, a rolled-up piece of lettuce and a small amount of cooked noodles. Press down on filling and roll wrapper, tucking in both sides as you roll. Repeat with remaining ingredients. Cut each roll in half diagonally.
For sauce: In a small saucepan combine hoisin, onion and water and bring to a boil. Add chili paste and mix well, remove from heat. Just before serving, stir in peanuts.