Cambodian Summer Rolls

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

• Ready In: 50 mins
• Serves: 12

Ingredients

• 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 of 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

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.