Shrimp And Jicama Rolls With Chili Peanut Sauce

Ingredients

• 1/2 pound large shrimp—shelled, deveined and quartered crosswise
• 1/4 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-1/4-inch matchsticks
• 2 tablespoons Chinese cooking wine, sake or water
• 1/2 cup chicken stock or low-sodium broth
• 1 tablespoon Asian fish sauce
• 1 teaspoon Asian sesame oil
• Fifteen 6-inch rice-paper rounds
• 1/2 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

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