Keo's Summer Rolls

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 carrot or daikon radish, shredded
• 10-15 fresh cilantro stems
• 10-15 fresh mint leaves
• 1 tablespoon coarsely chopped peanuts

Directions

1. 1

   On a flat surface, put down 1 sheet of rice paper and lightly brush with the lukewarm water, until pliable.

2. 2

   Halve shrimp, lengthwise.

3. 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. 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. 5

   Seal with a little more lukewarm water.

6. 6

   Repeat for remaining rolls.

7. 7

   Serve whole of cut into halves at an angle.

8. 8

   Serve with Keo's Spring Roll Sauce (will post), or hoisin sauce, sprinkled with the chopped peanuts.