Source:

Germaine's Restaurant, Washington, DC

Serves/Makes:12 rolls

Ingredients

• Summer Rolls:
• 12 sheets of rice-paper pancakes
• 24 large shrimp, boiled for 3 minutes, peeled and deveined, and halved lengthwise
• Fresh leaves of cilantro, basil, and mint
• 2 heads Boston lettuce, washed, drained, and dried
• 1/2 lb (.2 kg) rice vermicelli, soaked in warm water to soften
• 1 bunch Chines chives
• 1/2 lb (.2 kg) fresh bean sprouts
• 1/2 lb (.2 kg) lean pork, boiled 10 minutes and thinly sliced (optional)
• 6 shrimp extra if not using pork
• Bean Sauce:
• 4 tbsp (60 ml) vegetable oil
• 4 finely chopped shallots
• 2 cloves garlic, finely chopped
• 6 tbsp (90 ml) smooth peanut butter
• 10 tbsp (150 ml) hoisin sauce
• 4 tbsp (60 ml) soy sauce
• 4 tbsp (60 ml) chopped roasted peanuts
• 2 fresh Thai red chilies or jalapeno chilies, finely chopped

Preparation

• Spring Rolls:
• Lay a kitchen towl on a counter or workspace.
• Dip each rice paper pancake in warm water and arrange side by side on towel.
• Wait a few seconds for them to soften.
• Arrange four slices of shrimp in the middle of each rice paper.
• Top each with a leaf of each herb, some lettuce, one tbsp of the softened vermicelli, some chives, some bean sprouts, and a slice of cooked pork (if not using pork, add more shrimp)
• Fold in both ends, then roll up like an egg roll.
• Bean Sauce:
• Heat oil in a small sauce pan.
• Add the shallots, garlic, peanut butter, hoisin and soy sauces, and cook over low heat, stirring constantly, just until the mixture starts to boil.
• Remove from heat and let cool to room temperature.
• Pour into a serving bowl and garnish with peanuts and chilies.

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