Summer Roll | Wolfgang Puck Catering

Ingredients

• 1 pack 8.25 inch Rice Paper Sheets
• Thin Vermicelli Rice Noodles
• 1 lb Poached 16/20 Shrimp
• 1 qt Cooked Rice Vermicelli Noodles
• 2 qts Baby Spring Lettuce Mix
• 3 ea Jalapeño, seeded and thinly sliced
• 2 ea Persian Cucumber, thinly sliced
• 2 ea Mango, cut into long matchsticks
• ½ ea Jicama, cut into long matchsticks
• 2 cups Mint Leaves
• 2 cups Thai Basil Leaves
• 1x recipe Peanut Hoisin Sauce
• ¾ cup Hoisin
• ¾ cup Crunchy Peanut Butter
• ¾ cup Hot Water (to dissolve peanut butter)
• ¼ cup Fresh Lime Juice
• ¼ cup Distilled White Vinegar
• ¼ cup Chili Sambal