Red Chili-Glazed Shrimp and Summer Roll

2 Ounce Bean Thread Noodles, cooked
2 Tablespoons Rice Vinegar
8 Rice-Paper Rounds
2 Lettuce leaves, ribs cut out and cut into strips
1/4 Cup Fresh Mint leaves
1/4 Cup Fresh Basil leaves
1 Cup Shredded Cabbage
1/4 Cup Fresh Cilantro leaves
1/3 Cup Carrots, Julienned
3 Scallions, Julienned
1 Cup Sweet Red Chili Sauce, divided


2 Tablespoons Peanut Oil
12 Raw Jumbo Shrimp, peeled and deveined
1/2 Cup Sweet Red Chili Sauce
Sesame Seeds for Garnish


In a small bowl combine the cooked noodles, rice vinegar, 2 tablespoons chili sauce, and salt to taste.  


Fill a shallow bowl with warm water and soak one or two rice papers at a time until soft and pliable.  Remove from water and place on an absorbent towel.  


Arrange 1 piece of lettuce on bottom half of soft rice paper.  Spread one teaspoon chili sauce over lettuce and top with some of the herbs and cut vegetables.  Roll rice paper up tightly around filling and, after rolling halfway, brush with some of the chili sauce.  Fold in the sides and continue rolling.  Transfer summer roll to a safe place and cover with a dampened paper towel to prevent drying out.


Heat oil in a large frying pan over high heat.  Season shrimp with salt and pepper.  Add to skillet and sauté until shrimp are almost cooked through, about 2 minutes.  Add half of the chili sauce, and continue to sauté until shrimp are well glazed.


Place three shrimp over two spring rolls and drizzle with some of the remaining chili sauce.  Garnish with additional basil and sprinkle some sesame seeds.


Makes 4 servings.