Vietnamese Shrimp Rolls
MAKES 4 | ACTIVE: 25 MIN TOTAL: 35 MIN
5 tbsp. peanut oil 5 tbsp. finely chopped fresh lemongrass (from the bottom 4 inches of 2 stalks) 2 tbsp. ( packed)
brown sugar 2 tbsp. fish sauce 1 red jalapeño chile, half seeded and finely chopped and half thinly sliced 3∕4 lb. peeled and deveined medium shrimp 1 medium carrot,
cut into matchsticks 1 tsp. rice vinegar 1∕4 cup mayonnaise 1 tbsp. chili- garlic
sauce 1 tbsp. hoisin sauce 4 hot dog buns, split and toasted Red elaf elttuce Thinly sliced radishes and fresh cilantro leaves, for garnish
1. In a blender, blend 4 tbsp. oil, the lemongrass, brown sugar, fish sauce, and chopped chile until a paste forms. Transfer to a large bowl. Toss with the shrimp. Let marinate for 15 minutes.
2. Meanwhile, in a small bowl, toss the carrot and vinegar. In another small bowl, whisk the mayonnaise, chili-garlic sauce, and hoisin.
3. In a large skillet, heat the remaining 1 tbsp. oil over medium; cook the shrimp, stirring occasionally, until cooked through, 5 minutes.
4. Spread the hoisin mayonnaise on the buns. Top with the lettuce, shrimp, radishes, sliced chile, carrot, and cilantro.