The fresh herbs, sweet shrimp, slightly spicy heat, and crisp lettuce offer well balanced taste and texture. Cooking Light, September 2007 issue.
My Private Note
Units: US | Metric
- 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
- 1PREPARE THE ROLLS:.
- 2Just chill the shrimp until using.
- 3Place rice noodles in a large bowl; cover with boiling water.
- 4Let stand 8 minutes; drain.
- 5Add cold water to a large, shallow dish to a depth of 1 inch.
- 6Place 1 rice paper sheet in water.
- 7Let stand 2 minutes or until soft.
- 8Place rice paper sheet on a flat surface.
- 9Spread 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.
- 10Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal.
- 11Place roll, seam side down, on a serving platter; cover to keep from drying.
- 12Repeat procedure with remaining rice paper, hoisin sauce, shrimp, lettuce, rice noodles, basil, and mint.
- 13DIPPING SAUCE:.
- 14Combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.
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Nutritional Facts for Cambodian Summer Rolls
Serving Size: 1 (84 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 105.4
- Calories from Fat 6
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 47.9 mg
- Sodium 564.9 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 0.6 g
- Sugars 3.7 g
- Protein 6.4 g
The following items or measurements are not included:
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