Shrimp Summer Rolls with All the Sauces | Sweet Heat with Rick Martinez | Food52

What makes Rick Martinez shed a tear? Watch this latest episode of Sweet Heat to find out and see Food52’s Resident Sugar Man share his love of shrimp summer rolls with three different tasty sauces. Savory peanut, tangy fish and lime, and spicy hoisin all enhance the freshness of this light and flavorful dish. GET THE RECIPES ►► https://f52.co/3kmgvr9

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

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Five Two Essential Sauce Pan: https://f52.co/3i7D4Ny

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VIDEO CHAPTERS
00:00:00 Intro
00:01:34 Key Summer Roll Flavors
00:03:24 Pick Your Apron and Season the Shrimp
00:04:34 The March of the Sauces
00:06:01 Let the Poaching Begin
00:09:40 Slicing Up All the Produce
00:13:20 Let's Get Rolling
00:17:05 Time To Get Dippin

PREP TIME: 30 minutes
COOK TIME: 15 minutes
SERVES: 12 summer rolls

INGREDIENTS

Summer Rolls
18 medium shrimp (about 10 ounces), peeled, deveined, tails removed
1 teaspoon kosher salt
3 cups olive oil or vegetable oil
6 garlic cloves, smashed
3 inches fresh ginger, unpeeled and cut into 1/4-inch slices
1 large stalk lemongrass, cut into 3-inch pieces
4 ounces bean thread noodles (cellophane or transparent noodles)
12 (8 to 9-inch) dried rice paper rounds
1 cup (loosely packed) fresh basil leaves
1 cup (loosely packed) fresh cilantro leaves
1 cup (loosely packed) fresh mint leaves
1 cup mung bean sprouts
1/2 English hothouse cucumber or 3 Persian cucumbers, cut into matchsticks
1 extra-large carrot, cut into matchsticks
1 small head Bibb lettuce, leaves separated

Peanut Sauce
1/2 cup smooth peanut butter
2 tablespoons unseasoned rice vinegar
1 tablespoon sambal oelek
2 garlic cloves, finely grated
1 teaspoon fish sauce, plus more to taste
1/4 cup toasted, salted peanuts, chopped

Sweet & Sour Sauce
1/4 cup fresh lime juice (from about 2 limes)
1/4 cup fish sauce
2 tablespoons granulated sugar, plus more to taste
2 fresh red Thai chiles or 1 red jalapeño or Fresno chile, thinly sliced

Spicy Hoisin Sauce
2 tablespoons extra-virgin olive oil
3 garlic cloves, finely grated
1 tablespoon finely grated ginger
1/3 cup hoisin sauce
2 tablespoons Sriracha, plus more to taste
1 teaspoon toasted sesame oil
1 teaspoon toasted white sesame seeds

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