Shrimp Rolls with Sweet & Spicy Dipping Sauce

2 tsp cilantro stems or roots, chopped
1 clove garlic
1/2 tsp black peppercorns
1 Tbsp Thai fish sauce
1 lb shrimp peeled, deveined
30 wonton skins
peanut or corn oil for frying

Pound cilantro garlic and peppercorns into a paste. Add fish sauce. Toss with shrimp,
let stand 5 minutes. Wrap each shrimp in wonton, seal edge with water. Heat 3 inches of
oil to 375 degrees. Fry till crisp. Drain on paper towels. May be held at 200 degrees
for up to an hour. Shrimp may be wrapped six hours ahead-- do not stack (refrigerate).


Sweet & Spicy Dipping Sauce

1/2 cup white vinegar
1 cup sugar
1/2 tsp salt
1 Tbsp Chinese style chile sauce
2 Tbsp crushed peanuts (optional)

In small saucepan combine the vinegar and half of the sugar. Bring to a slow boil and
stir to dissolve sugar. Lower the heat and add the remaining the sugar and salt. Simmer
about 5 minutes. Stir in the chile paste and cool. Add optional crushed peanuts if
desired. Serve at room temperature. This can be refrigerated for 2-3 weeks.



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