Wednesday, August 29 2012, 08:36 AM MDT
Vietnamese Shrimp Rolls With Roasted Asian Plum Sauce
As Aired On August 29, 2012
Recipe Courtesy Of Chef Bob, Harmon’s Grocery
Vietnamese Shrimp Rolls
1 package rice noodles, soaked in hot water for 1 hour
1 dozen cooked shrimp, split in half
1 head green leaf lettuce, washed and sliced
1/2 cup carrots, shredded
1 package rice paper wrappers
1.) Soak the rice paper wrappers 1 at a time in hot water. Drain off on a lint free towel.
2.) Fill ingredients in the front third of the wrapper. Fold bottom over the ingredients. Fold up sides and roll. Cover with a cloth until all rolls are finished.
3.) Place Hoisin sauce in a bowl and top with peanuts.
Roasted Asian Plum Sauce
2 pounds fresh plums, pitted and halved
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
1/2 cup onion. minced
1/2 cup brown sugar
1 cup water
1 teaspoon sesame oil
1/8 cup soy sauce
1/2 teaspoon crushed red pepper
1 large lemon, zested and juiced
1/2 tablespoon cornstarch, dissolved in 1/2 Tbsp water
1.) Place plum halves skin side up on a baking sheet lightly sprayed with pan coating and roast in a pre-heated 400 degree oven for 25 minutes.
2.) Place plums and all ingredients except cornstarch in a large pot. Bring to a boil and reduce to a simmer. Cook about 1/2 hour, stirring occasionally. Whisk in cornstarch and cook 2 minutes.
(Copyright 2012 Sinclair Broadcasting Group.)