Cambodian Summer Rolls Recipe #251065
The fresh herbs, sweet shrimp, slightly spicy heat, and crisp lettuce offer well balanced taste and texture. Cooking Light, September 2007 issue.
by Manami
50 min | 20 min prep
SERVES 12
SUMMER ROLLS
- 1 lb medium shrimp (cleaned and deveined)
- 6 ounces uncooked rice noodles
- 12 (8 inch) round sheets rice paper
- 1/4 cup hoisin sauce
- 3 cups shredded-thin red leaf lettuce
- 1/4 cup thinly sliced fresh basil
- 1/4 cup thinly sliced fresh mint
DIPPING SAUCE
- 1/3 cup low sodium soy sauce (I use Low-Tamari)
- 1/4 cup water
- 2 tablespoons sugar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon thai chili paste with garlic
- 1 garlic clove, minced
- PREPARE THE ROLLS:.
- Just chill the shrimp until using.
- Place rice noodles in a large bowl; cover with boiling water.
- Let stand 8 minutes; drain.
- Add cold water to a large, shallow dish to a depth of 1 inch.
- Place 1 rice paper sheet in water.
- Let stand 2 minutes or until soft.
- Place rice paper sheet on a flat surface.
- Spread 1 teaspoon hoisin sauce in the center of sheet; top with 2 to 3 shrimp, 1/4 cup lettuce, about 1/4 cup rice noodles, 1 teaspoon basil, and 1 teaspoon mint.
- Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal.
- Place roll, seam side down, on a serving platter; cover to keep from drying.
- Repeat procedure with remaining rice paper, hoisin sauce, shrimp, lettuce, rice noodles, basil, and mint.
- DIPPING SAUCE:.
- Combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.
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