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

How to Make It

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.

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.

Ratings & Reviews

rstarrlemaitre's Review

April 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's Review

September 21, 2011
why cambodian?! it supposes to be Vietnamese summer roll

HeatherN's Review

September 13, 2011

HeatherLynn's Review

May 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!!