Vietnamese Summer Rolls With Spicy Peanut Sauce Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

12 sheets banh trang rice papers or spring roll wrap 8- inches round

3 medium carrots, peeled and julienned

12 leaves Boston lettuce, ribs removed (substitution: oak leaf lettuce)

2 cups unsweetened coconut milk

2 cups low-sodium chicken broth

1 small cucumber, peeled, halved lengthwise, seeded and thinly sliced in half moons

2 tablespoons vegetable oil

3 tablespoons hoisin sauce

1 1/2 to 2 tablespoons red curry paste

24 large mint leaves

4 ounces dried rice vermicelli

3 scallions, cut into 1-inch long pieces and julienned

1/4 cup palm sugar (substitution: granulated sugar)

8 ounces boneless skinless cooked chicken breast

1/2 cup packed fresh cilantro leaves, minced

1 1/2 cups unsalted roasted peanuts, finely ground

1 tablespoon shrimp paste (substitution: fish sauce)

Spicy Peanut Sauce, recipe follows

1/2 cup tamarind concentrate

1/2 cup packed fresh Thai basil leaves, minced

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