Cambodian Summer Rolls

Manami's Note:

The fresh herbs, sweet shrimp, slightly spicy heat, and crisp lettuce offer well balanced taste and texture. Cooking Light, September 2007 issue.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

SUMMER ROLLS

• 1 lb medium shrimp (cleaned and deveined)
• 6 ounces uncooked rice noodles
• 12 (8 inch) round sheets rice paper
• ¼ cup hoisin sauce
• 3 cups shredded-thin red leaf lettuce
• ¼ cup thinly sliced fresh basil
• ¼ cup thinly sliced fresh mint

DIPPING SAUCE

• 1⁄3; cup low sodium soy sauce (I use Low-Tamari)
• ¼ 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

Directions:

1. PREPARE THE ROLLS:.
2. Just chill the shrimp until using.
3. Place rice noodles in a large bowl; cover with boiling water.
4. Let stand 8 minutes; drain.
5. Add cold water to a large, shallow dish to a depth of 1 inch.
6. Place 1 rice paper sheet in water.
7. Let stand 2 minutes or until soft.
8. Place rice paper sheet on a flat surface.
9. 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.
10. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal.
11. Place roll, seam side down, on a serving platter; cover to keep from drying.
12. Repeat procedure with remaining rice paper, hoisin sauce, shrimp, lettuce, rice noodles, basil, and mint.
13. DIPPING SAUCE:.
14. Combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.