Crispy Lemongrass and Shrimp Imperial Rolls with Tamarind-Peanut Dip

Instructions

1. 1

   Soak dried shiitake mushrooms in warm water for 30 minutes until softened. Drain and finely chop. Rehydrate rice vermicelli noodles according to package directions, drain, and chop into bite-sized pieces. (35 minutes)

   ~35 min
2. 2

   Finely mince the shrimp. Remove the tough outer layers of lemongrass and finely mince the tender inner parts. Mince garlic and shallots. (15 minutes)

   ~15 min
3. 3

   In a large mixing bowl, combine the minced shrimp, chopped lemongrass, minced garlic, minced shallots, chopped shiitake mushrooms, chopped vermicelli noodles, and finely shredded bean sprouts. Add the egg, fish sauce, and black pepper. Mix thoroughly until well combined. (5 minutes)

   ~5 min
4. 4

   Prepare a shallow dish of warm water for dipping the rice paper wrappers. Carefully dip one wrapper at a time into the water for about 15-20 seconds until pliable. Lay it flat on a clean surface. (2 minutes)

   ~2 min
5. 5

   Place about 2 tablespoons of the shrimp mixture near the bottom edge of the softened wrapper. Fold the sides over the filling, then tightly roll up the wrapper to form a compact imperial roll. Repeat with the remaining wrappers and filling. (10 minutes)

   ~10 min
6. 6

   Heat vegetable oil in a wok or deep frying pan to 350°F (175°C). Carefully fry the imperial rolls in batches, ensuring not to overcrowd the pan, for about 4-6 minutes, or until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels. (10 minutes)

   ~10 min
7. 7

   While the rolls are frying, prepare the dipping sauce. In a medium saucepan, whisk together tamarind paste, peanut butter, honey, soy sauce, water, and chili flakes. Heat over medium heat, stirring constantly, until the sauce is smooth and slightly thickened. (5 minutes)

   ~5 min
8. 8

   Serve the crispy imperial rolls immediately with the warm tamarind-peanut dipping sauce. (0 minutes)