Not quite Chinese New Year Dinner - via Malaysia/Vietnam

Inspired by last weeks Chinese New Year Food Crawl in Flushing Queens, (organized by @FoodMayhem @SkeeterNYC @amyblogschow ) I decided I needed to make something to celebrate CNY for tonights dinner.
Well…. I got a little lost along the way but hey! I kept it Asian….

Via my latest cookbooks Flavors of Malaysia and What to Cook and How to Cook it I was inspired to cook a Shrimp + Mushroom Laksa.
I also made some Vietnamese Summer Rolls with Shrimp and a Nuoc Mam Cham dipping sauce ( with a little inspiration from @steamykitchen Summer Roll Recipe )

Summer Rolls

Rice Paper Skins
Peeled Deveined Shrimp ( marinated in a little Rice Wine Vinegar, soy and fish sauce )
Cucumber, Red and Yellow Peppers ( cut into long match sticks )
Sauteed Shitake Mushrooms
Fresh Cilantro, Mint, Boston Lettuce Leaves

To assemble :
Soften the rice paper skins in warm water and lay flat on a cotton towel
Saute marinated shrimp and set aside to cool. ( Once cool cut in half lengthways )
Saute mushrooms and set aside to cool.

In the center of the rice paper, lay cilantro leaves, a couple pieces of shrimp, mushrooms, peppers, cucumber, lettuce and mint leaves. Drizzle a little Sriracha then roll one side over…. fold over the left and right sides and continue to roll up tightly.

Nuoc Mam Cham Dipping Sauce
Lime Juice
Fish Sauce
Rice Wine Vinegar
Soy Sauce
Chopped Scallions, Cilantro, Mint
MIX all together and use as a dipping sauce.

Shrimp and Mushroom Laksa ( Adapted from What To Cook and How to Cook it - Page 80 )

3.5 oz Rice Noodles - ( I found amazing Organic Brown Rice Udon at my Grocery Asian Section)
5 oz Shitake Mushrooms
Bunch Scallions
2 Tbsp Laksa Paste or Curry Paste ( I used Thai Red Curry )
1 can Coconut Milk
1 2/3 cups of Chicken or Fish Stock
7 oz Shrimp- Peeled Deveined
2.5 cups of bean sprouts ( unfortunately I could not find them fresh so I left out! )
1-2 tbsp fish sauce
1 lime
1/2 tsp sugar
hand ful fresh cilantro to serve

Cook noodles to package instructions. Chill in cold water

Saute chopped scallions and mushrooms in a pan until soft. transfer to a plate.
With a little oil toast the curry paste until fragrant. Add the coconut milk and stock and simmer for a few minutes.
Add the shrimp and once pink, add the mushroom scallion mixture.
Take off heat and season with fish sauce, lime juice and sugar to taste.
I added a little extra of all of these…. and some sriracha and soy in addition.

Divide Noodles into bowl and spoon the Laksa broth over the top. Garnish with Cilantro, Scallions and Mint.

* This dinner really was delicious…. and other than a few prep steps, was really quite simple to make!

PS. The What to Cook and How to Cook It book is amazing…. Kit and I have already made 3 dishes from it in a week.