Cambodian Summer Rolls

The flavors were good, but the hoisin overwhelmed the shrimp and herbs. They also were a messy and fell apart easily. Ended up using the ingredients as a salad instead. Needed either a hint of spice or sweet to kick it up.

They are messy and time/labor intensive, but well worth the work. I have made this recipe several times and it always impresses. I have ordered spring rolls in Asian restaurants that weren't nearly this good.

As there was no other area to leave a 'hint' I had to go this route, and even though I am the creator of this recipe it really is 4-5 stars. Cooking Light changed the portions up a little, I use a bit more ginger, garlic, and chili. I also now use Tamari as I am gluten free. If your rolls are falling apart, it means your ingredients are too wet. Also, before rolling the rice paper, use a clean towel or paper towel to blot dry.

I always hate to review a recipe when I change it around, but this is so good that I couldn't resist. We couldn't find rice paper in our local grocery store, so we made this as a salad, with the rice noodles and lettuce (from our CSA) and other ingredients (basil, cilantro, etc.) as a base. I also added shredded carrots for color. Then we topped our salad with the shrimp,which I sauteed with sesame oil, hoisin and crushed peanuts, instead of boiled. We spooned the dipping sauce on top. I know our version adds calories, but it was worth it. The dish was absolutely fantastic. I will try it again a with the rice paper rolls, if I can find them.

I make this recipe at least every other week. It is fast and easy and does not lack in flavor. I set up a buffet like arrangement and let everyone make their own. This allows for everyone to specialize their own rolls. Definitely recommend making this recipe.