Shrimp Jicama Spring Rolls With Chili Peanut Dipping Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb large shrimp, shelled deveined and quartered crosswise
• 1/4 cup canola oil, plus
• 2 tablespoons canola oil
• kosher salt
• 1 large shallot, thinly sliced
• 1 large garlic clove, minced
• 6 ounces jicama, peeled and cut into 2-by-1/4-inch matchsticks
• 2 tablespoons chinese wine, sake or 2 tablespoons water
• 1/2 cup chicken stock
• 1 tablespoon asian fish sauce
• 1 teaspoon sesame oil
• 15 (6 inch) rice paper sheets, rounds
• 1/2 head red leaf lettuce, ribs discarded, leaves torn into 4-inch pieces
• 15 large basil leaves
• 2 tablespoons dry-roasted salted peanuts, chopped
• 1/2 cup cooked jasmine rice
• 1 tablespoon miso (or dark)
• 1/4 cup dry-roasted salted peanuts, coarsely chopped
• 1 jalapeno, seeded and chopped
• 1 garlic clove
• 1 tablespoon ketchup
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons asian chili sauce
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon sesame oil
• 1 teaspoon unseasoned rice vinegar
• 1/4 cup water, plus more if needed

Recipe

• 1 in a medium bowl, toss the shrimp with 2 tablespoons of the canola oil and 1/2 teaspoon of kosher salt.
• 2 in a large skillet or a wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear.
• 3 add the shrimp and stir-fry over high heat until just pink, about 1 minute. transfer the shrimp to a medium bowl.
• 4 add the remaining 2 tablespoons of canola oil to the skillet.
• 5 add the shallot and garlic and stir-fry them until they are softened and fragrant, about 30 seconds.
• 6 add the jicama and cook, stirring, until crisp-tender, about 3 minutes. add the wine and cook until slightly reduced, about 1 minute.
• 7 add the stock, fish sauce and sesame oil and bring to a boil. simmer over moderate heat until the jicama is tender, but still slightly crunchy, about 4 minutes longer.
• 8 drain the jicama and add it to the shrimp. let cool.
• 9 fill a glass pie plate with hot tap water.
• 10 working with 1 at a time, soak each rice-paper round in the water until pliable, 1 minute; transfer the round to a work surface and blot any excess water with paper towels.
• 11 set a piece of lettuce on the bottom third of the rice-paper round, followed by 1 basil leaf, a rounded tablespoon of the chili-peanut sauce and a few chopped peanuts.
• 12 top with 4 to 5 pieces of jicama and 4 pieces of shrimp. fold up the bottom as tightly as possible, then fold in the sides and roll up the package, forming a tight cylinder.
• 13 set the roll on a platter and cover with a damp paper towel and plastic wrap. repeat with the remaining ingredients.
• 14 chili peanut sauce directions.
• 15 in a mini food processor, combine the cooked rice with the miso, peanuts, jalapeño, garlic, ketchup, oyster sauce, hoisin sauce, granulated sugar, chili sauce, lemon juice, sesame oil and rice vinegar.
• 16 process all of these ingredients until just combined.
• 17 add 2 tablespoons of the water and process until a coarse paste forms.
• 18 add 2 more tablespoons of water and process until the sauce has a smooth consistency similar to mayonnaise. add more water if the sauce is too thick.