FRESH SUMMER ROLLS
SERVINGS : 8 SUMMER ROLLS
8 shrimp, peeled and deveined edible flowers, optional 2 ounces thin rice vermicelli
1 package banh trang rice paper
1 medium head of green leaf lettuce, leaves finely shredded
1 medium carrot, finely shredded (about 1⁄2 cup) 16 mint leaves, washed and patted dry
8 tablespoons peanut sauce
2 tablespoons Nikky’s sweet and sour sauce crushed peanuts
Transfer rice paper to damp cloth that will be your work surface.
Place a half-handful of shredded lettuce over the bottom third of the rice paper. Arrange some noodles and shredded carrot on the lettuce.
Tightly roll the rice paper halfway into a cylinder. Fold in the sides of the paper over the filling. Lay 2 shrimp halves, cut side down, 2 mint leaves and optional flowers along the crease. Continue rolling the rice paper to the edge to seal.
Place the roll, seam side down, on a plate and cover with a damp cloth. The prepared rolls will keep, covered with a damp cloth or plastic wrap, for up to 4 hours.
Repeat with remaining ingredients to make 8 rolls. Serve with Dipping Sauce.
For Dipping Sauce: In a small bowl, combine Peanut Sauce and Sweet and Sour Sauce. Top with crushed peanuts.