Cambodian Summer Rolls and Dipping Sauce

I like these summer rolls as they are a great alternative to deep-fried egg rolls. They also make a great side for any Asian dish. I also like that they are easy to make and don't take much time. I didn't make any changes to the recipe, however next time I think I will put a little less fresh mint in the rolls. I just felt that the mint was too over powering, but besides that they taste great!!

• Ready In: 40 mins
• Serves: 12
• Yields: 1 roll and 1 1/2 T. sauce

Ingredients

• 6  cups water
• 36  unpeeled medium shrimp (about 1 pound)
• 4  ounces  uncooked  rice noodles
• 12  sheets rice paper
• 1⁄4 cup hoisin sauce
• 3  cups  shredded red leaf lettuce
• 1⁄4 cup  thinly sliced fresh basil
• 1⁄4 cup  thinly sliced of fresh mint
• 1⁄3 cup low sodium soy sauce
• 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  chili paste with garlic
• 1  garlic clove, minced

Directions

1. To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp to pan; cook 3 minutes or until done. Drain and rinse with cold water; drain. Peel shrimp; chill.
2. Place noodles in a large bowl; cover with boiling water. Let stand for 8 minutes; drain.
3. 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.
4. Spread 1 teaspoons hoisin sauce in the center of sheet; top with 3 shrimp, 1/4 cup lettuce, about 2 1/2 tablespoons noodles, 1 teaspoons basil, and 1 teaspoons 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.
5. Repeat procedure with remaining rice paper, hoisin sauce, shrimp, shredded lettuce, noodles, basil, and mint.
6. To prepare dipping sauce, combine 1/3 cup soy sauce, 1/4 cup water, 2 tablespoons sugar, 2 tablespoons fresh cilantro, 2 tablespoons lime juice, 1 teaspoons ginger, 1 teaspoons Chile paste, and 1 clove garlic in a small bowl; stir with a whisk.