Shrimp and Jicama Rolls with Chili-Peanut Sauce

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

½ pound large shrimp-shelled, deveined and quartered crosswise

¼ cup 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-¼-inch matchsticks

2 tablespoons Chinese cooking wine, sake or water

½ cup chicken stock or low-sodium broth

1 tablespoon Asian fish sauce

1 teaspoon Asian sesame oil

Fifteen 6-inch rice-paper rounds

½ head of red leaf lettuce, ribs discarded, leaves torn into 4-inch pieces

15 large basil leaves

Chili-Peanut Sauce

2 tablespoons dry-roasted salted peanuts, chopped

Directions at foodandwine.com

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