Mama Chom’s Shrimp Summer Roll with Apricot Ai Yu Sauce
12 jumbo gulf shrimp
¼ cup carrot, julienned
¼ cup cucumber, julienned
2 tbsp. cilantro leaves
¼ package vermicelli rice noodles
3 sheets square rice paper
Poach shrimp in seasoned water, remove and chill. In a bowl, pour boiling water over rice noodles and soak for five minutes; then remove and lay the noodles out flat on a piece of wax paper. Cut rice paper into four equal pieces and then soak in cold water for 1 minute, one piece at a time. Cut rice noodles the same length as that of the shrimp. Using soaked rice paper, wrap shrimp, noodles, cucumber, carrot, and cilantro leaves tightly. Cover with damp towel and reserve in refrigerator. Serve with Apricot Ai Yu Sauce.
Apricot Ai Yu Sauce:
½ cup guava nectar
6 ripe apricots, pitted and chopped
3 tbsp. orange juice
3 tbsp. agave nectar, more if you like it sweeter
3 tbsp. ai yu jelly, found at Vietnamese markets
¼ cup rice wine vinegar
1 tbsp. ginger, grated
1 jalapeño, seeded and diced
2 tbsp. dried papaya, diced
Place first seven ingredients in a sauce pot and bring to a simmer. Simmer ingredients for twenty minutes, stirring occasionally. Remove from heat and carefully purée in a blender. Cool sauce and when completely cool add jalapeño and papaya. Reserve sauce in refrigerator until needed.