Cambodian Summer Rolls

Name: Cambodian Summer Rolls
Yield: 12 servings (serving size: 1 roll and about 1 1/2 tablespoons sauce)
Ingredients: Rolls:; 6 cups water; 1 pound medium shrimp; 6 ounces uncooked rice noodles; 12 (8-inch) round sheets rice paper; ¼ cup hoisin sauce; 3 cups shredded red leaf lettuce; ¼ cup thinly sliced fresh basil; ¼ cup thinly sliced fresh mint; Dipping sauce:; ⅓ cup low-sodium soy sauce; ¼ cup water; 2 tablespoons sugar; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 1 teaspoon minced peeled fresh ginger; 1 teaspoon chile paste with garlic; 1 garlic clove, minced

4 Ratings
3 Reviews

Recipe by Cooking Light April 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:

12 servings (serving size: 1 roll and about 1 1/2 tablespoons sauce)

Nutrition Info

Directions

Step 1
To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Peel shrimp; chill.

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Step 2
Place rice noodles in a large bowl; cover with boiling water. Let stand 8 minutes; drain.
Step 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.
Step 4
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.
Step 5
To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.

Nutrition Facts

Per Serving:

140 calories; calories from fat 5%; fat 0.8g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.3g; protein 9g; carbohydrates 23.5g; fiber 0.7g; cholesterol 47mg; iron 1.3mg; sodium 385mg; calcium 32mg.

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rstarrlemaitre

04/27/2012

The dipping sauce is the best part of this dish - amazing blend of soy and fresh lime with the afterburn of the hot chile paste. Surprisingly, the rolls are a little bland without the sauce, although the fresh basil and mint were too die for. I found that there were too many rice noodles, which not only got in the way of the other tastes but also made these very messy to eat, and I'm not sure the lettuce belonged in here either. I might just use the dipping sauce for a different application altogether next time!

rynergee

09/21/2011

why cambodian?! it supposes to be Vietnamese summer roll

HeatherLynn

05/30/2010

These are just incredible. They may look complicated, but if you have an organized approach to the prep work and set it up like an assembly line, they're really very simple. Perhaps the hardest part is mastering the "rolling." We did have a hard time finding rice paper - went to two stores before finally giving up and using soy paper (found at Whole Foods). It worked just fine. These are REALLY rich and flavorful - about two was all we could handle before it felt like sensory overload. But wow. Just delicious. We'll definitely be making these again!!

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