Keo's Summer Rolls

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• 10 rice paper sheets (10-12 inches in diameter)
• 3 cups lukewarm water
• 10 large shrimp, steamed and shelled
• 1 boneless chicken breast, steamed and cut into 1 inch strips
• 1 cucumber, shredded
• 1 carrots or 1 daikon radish, shredded
• 10 -15 fresh cilantro stems
• 10 -15 fresh mint leaves
• 1 tablespoon coarsely chopped peanuts

Recipe

• 1 on a flat surface, put down 1 sheet of rice paper and lightly brush with the lukewarm water, until pliable.
• 2 halve shrimp, lengthwise.
• 3 add both shrimp halves, a strip of chicken, cucumber, carrot/daikon, cilantro, and mint to the rice paper (lay these things out like you're wrapping a mini burrito).
• 4 fold the rice paper over the filling, then fold over the right and left sides of the rice paper, and finish rolling (like a burrito).
• 5 seal with a little more lukewarm water.
• 6 repeat for remaining rolls.
• 7 serve whole of cut into halves at an angle.
• 8 serve with keo's spring roll sauce (will post), or hoisin sauce, sprinkled with the chopped peanuts.