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1
In a medium bowl, toss the shrimp with 2 tablespoons of the canola oil and 1/2 teaspoon of kosher salt.
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2
In a large skillet or a wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear.
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3
Add the shrimp and stir-fry over high heat until just pink, about 1 minute.
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4
Transfer the shrimp to a medium bowl.
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5
Add the remaining 2 tablespoons of canola oil to the skillet.
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6
Add the shallot and garlic and stir-fry them until they are softened and fragrant, about 30 seconds.
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7
Add the jicama and cook, stirring, until crisp-tender, about 3 minutes.
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8
Add the wine and cook until slightly reduced, about 1 minute.
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9
Add the stock, fish sauce and sesame oil and bring to a boil.
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10
Simmer over moderate heat until the jicama is tender, but still slightly crunchy, about 4 minutes longer.
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11
Drain the jicama and add it to the shrimp.
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12
Let cool.
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13
Fill a glass pie plate with hot tap water.
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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.
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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.
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16
Top with 4 to 5 pieces of jicama and 4 pieces of shrimp.
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17
Fold up the bottom as tightly as possible, then fold in the sides and roll up the package, forming a tight cylinder.
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18
Set the roll on a platter and cover with a damp paper towel and plastic wrap.
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19
Repeat with the remaining ingredients.
