Shrimp salad rolls -with Peanut Sauce and Spicy Sweet & Sour dipping sauce

Shrimp salad rolls
Ingredients:
6 ounces vermicelli noodles, softened in hot water and cooked until just tender (a couple of minutes), rinsed under cold water and drained, cut into 3 inch lengths
2 large carrots, peeled and grated
3/4 cup fresh thai holy basil (or sweet basil leaves) finely shredded
1/3 cup fresh cilantro, coarsely chopped

Spicy Lime dressing -mix together
3 Tbsp. fish sauce
juice of 2 limes
1 med jalapeno pepper, chopped
2 1/2 Tbsp. sucanat

24 round rice paper wrappers (8 inch diameter)
1 head leaf lettuce, separated, rinsed, dried and tough center bits trimmed
1 pound medium shrimp. poached in boiling water until pink, peeled, sliced in half lengthwise and deveined

we use rice wrapper rolling plates available at specialty asian stores.

Directions:
1. In a bowl, combine the noodles, carrots, basil, and cilantro. add the spicy lime dressing and toss to coat

2. Fill a wide shallow pan with hot water & spread a dish towel out on a work surface. Dip a rice wrapper in the water for about 3 seconds until softened and place on towel . (or use the rice wrapper plates to make things much easier for you if you are a novice. We bought ours in chinatown)

3. Place a lettuce leaf on the lower third of the rice wrapper. spoon a scant 1/4 of the noodle mixture onto the lettuce, arrange 2 shrimp halves next to each other, and roll up into a cylinder, tucking in the ends as you go. Place the roll on a platter and cover with a damp towel to keep from drying out. repeat with remaining wrappers. you will get better at it. :)
serve with the two sauces below:

Peanut sauce-

Ingredients:
1/4 cup gluten free hoisin sauce
(to make hoisin sauce- in a med bowl stir together 4 Tbsp. Gluten free soy sauce, 2 Tbsp. natural peanut butter, 1 Tbsp. honey, 2 Tbsp. rice vinegar, pinch of garlic powder, 2 tsp. sesame oil, 2 dollops of hot sauce and a pinch of black pepper. stir well it will mix eventually)

2 Tbsp. natural peanut butter
1 1/2 tsp. tomato paste
1 tsp. sucanat
1/3 cup water
1 tsp. macadamia nut oil
1 1/2 tsp. minced garlic
1 tsp. crushed red pepper

Directions:
1. In a small bowl combine hoisin sauce, peanut butter, tomato paste, sugar, and water and stir until smooth.

2. Heat a small heavy saucepan on high and add the oil and heat until hot (20 seconds). Add the garlic and crushed red pepper and stir for about 5 seconds. stir in the peanut butter mixture, and cook (turn the heat down slightly) for about 3 to 4 minutes. Serve warm or at room temperature

Spicy Sweet-&-Sour Dipping sauce

Ingredients:

1 tsp. crushed red pepper
Juice of 3 limes or 2 lemons
1/4 cup fish sauce
3 Tbsp. sucanat
1 Tbsp. minced garlic
2 Tbsp. grated carrots

Directions:
In a medium bowl, soak the crushed red pepper in the lime juice for 3 minutes. Add the fish sauce, sucanat, and garlic and stir to dissolve the sucanat. just before serving, add the carrots. (sauce will keep coverd in fridge for several days)