Cambodian Summer Rolls Recipes

CAMBODIAN SUMMER ROLLS AND DIPPING SAUCE

Cambodian Summer Rolls and Dipping Sauce image

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!!

Provided by nkoprince08

Categories Vegetable

Time 40m

Yield 1 roll and 1 1/2 T. sauce, 12 serving(s)

Number Of Ingredients 16

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

Steps:

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.
Place noodles in a large bowl; cover with boiling water. Let stand for 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 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.
Repeat procedure with remaining rice paper, hoisin sauce, shrimp, shredded lettuce, noodles, basil, and mint.
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.

CAMBODIAN SUMMER ROLLS

Cambodian Summer Rolls image

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

Provided by Manami

Categories Lunch/Snacks

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 105.4, Fat 0.7, SaturatedFat 0.1, Cholesterol 47.9, Sodium 565, Carbohydrate 17.9, Fiber 0.7, Sugar 3.8, Protein 6.4

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