Shrimp Jicama Spring Rolls With Chili Peanut Dipping Sauce

• 12 lb large shrimp, shelled deveined and quartered crosswise
• 14 cup canola oil, plus
• 2 tablespoons canola oil
• kosher salt
• 1 large shallot, thinly sliced
• 1 large garlic clove, minced
• 6 ounces jicama, peeled and cut into 2-by-1/4-inch matchsticks
• 2 tablespoons Chinese wine, sake or 2 tablespoons water
• 12 cup chicken stock
• 1 tablespoon asian fish sauce
• 1 teaspoon sesame oil
• 15 (6 inch) rice paper sheets, rounds
• 12 head red leaf lettuce, ribs discarded, leaves torn into 4-inch pieces
• 15 large basil leaves
• 2 tablespoons dry-roasted salted peanuts, chopped
• 12 cup cooked jasmine rice
• 1 tablespoon white miso (or dark)
• 14 cup dry-roasted salted peanuts, coarsely chopped
• 1 jalapeno, seeded and chopped
• 1 garlic clove
• 1 tablespoon ketchup
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon granulated sugar
• 1 12 teaspoons Asian chili sauce
• 1 teaspoon fresh lemon juice
• 14 teaspoon sesame oil
• 1 teaspoon unseasoned rice vinegar
• 14 cup water, plus more if needed

1. In a medium bowl, toss the shrimp with 2 tablespoons of the canola oil and 1/2 teaspoon of kosher salt.
2. In a large skillet or a wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear.
3. Add the shrimp and stir-fry over high heat until just pink, about 1 minute.
4. Transfer the shrimp to a medium bowl.
5. Add the remaining 2 tablespoons of canola oil to the skillet.
6. Add the shallot and garlic and stir-fry them until they are softened and fragrant, about 30 seconds.
7. Add the jicama and cook, stirring, until crisp-tender, about 3 minutes.
8. Add the wine and cook until slightly reduced, about 1 minute.
9. Add the stock, fish sauce and sesame oil and bring to a boil.
10. Simmer over moderate heat until the jicama is tender, but still slightly crunchy, about 4 minutes longer.
11. Drain the jicama and add it to the shrimp.
12. Let cool.
13. Fill a glass pie plate with hot tap water.
14. Working with 1 at a time, soak each rice-paper round in the water until pliable, 1 minute; transfer the round to a work surface and blot any excess water with paper towels.
15. Set a piece of lettuce on the bottom third of the rice-paper round, followed by 1 basil leaf, a rounded tablespoon of the Chili-Peanut Sauce and a few chopped peanuts.
16. Top with 4 to 5 pieces of jicama and 4 pieces of shrimp.
17. Fold up the bottom as tightly as possible, then fold in the sides and roll up the package, forming a tight cylinder.
18. Set the roll on a platter and cover with a damp paper towel and plastic wrap.
19. Repeat with the remaining ingredients.
20. CHILI PEANUT SAUCE DIRECTIONS.
21. In a mini food processor, combine the cooked rice with the miso, peanuts, jalapeno, garlic, ketchup, oyster sauce, hoisin sauce, granulated sugar, chili sauce, lemon juice, sesame oil and rice vinegar.
22. Process all of these ingredients until just combined.
23. Add 2 tablespoons of the water and process until a coarse paste forms.
24. Add 2 more tablespoons of water and process until the sauce has a smooth consistency similar to mayonnaise.
25. Add more water if the sauce is too thick.

shrimp, canola oil, canola oil, kosher salt, shallot, garlic, jicama, chinese wine, chicken, fish sauce, sesame oil, rice paper, red leaf, basil, peanuts, jasmine rice, white miso, peanuts, jalapeno, garlic, ketchup, oyster sauce, hoisin sauce, sugar, asian chili sauce, lemon juice, sesame oil, rice vinegar, water

Taken from www.food.com/recipe/shrimp-jicama-spring-rolls-with-chili-peanut-dipping-sauce-336792 (may not work)