Vietnamese Summer Rolls

Serves 4 – Makes 8 rolls

Substitute lettuce for the wrap if desired

• 8 – 9 inch diameter round rice papers
• 4 oz. rice noodles
• 16 jumbo wild gulf shrimp (10-15 cnt per lb.) boiled and cut in 1/2 lengthwise
• 1/4 cup cooked crabmeat (lump, Jonah or king crab)
• 1/2 cup cucumber cut into 2-inch long matchsticks
• 1/2 cup carrots cut into 2-inch long matchsticks
• 16 basil leaves
• 16 mint leaves
• 1/2 cup cilantro leaves
• 8 red lettuce leaves, tear into 5-6 inch lengths

In a large bowl soak rice noodles for 10 min. in hot water, cool in ice bath, drain and set aside

Submerge rice paper sheets, one at a time, in hot water for around 10 seconds (no longer) and place on a clean dampened towel

Arrange 4 shrimp halves colorful sides down lengthwise in center of paper

Spread crabmeat over and between shrimp

Top with some rice noodles, 2 basil leaves, 2 mint leaves, cilantro leaves, carrots and cucumber

Tightly roll lettuce leaf and place on the top. Do not overstuff!

Fold bottom half of paper over ingredients, making sure that the stuffing is tightly stuffed, fold the sides in then tightly roll

Store on a sheet tray covered in saran wrap until ready to serve

Bernie’s Thai Peanut Sauce

• 1/2 cup peanut butter
• 3 T soy sauce
• 3 T rice vinegar
• 2 T peanut oil
• 1 T brown sugar
• 1 clove garlic, minced
• 1 t ginger
• pinch red pepper flakes

Sweet Chili Lime Dip or Dressing

• 1/4 cup rice vinegar
• 2 T fish sauce
• 2T sweet chili sauce
• Juice of 2 limes
• 1 small serrano chili pepper thinly sliced (optional, if you like it HOT) or a light squirt of sriracha sauce