Ingredients
-
-
1
-
6
-
12
-
1/4
-
3
-
1/4
-
1/4
-
-
1/3
-
1/4
-
2
-
2
-
2
-
1
Directions
Cambodian Summer Rolls, The fresh herbs, sweet shrimp, slightly spicy heat, and crisp lettuce offer well balanced taste and texture Cooking Light, September 2007 issue , A fairly easy, filling addition to my lunch I didn’t find these to be spectacular, but certainly something I would make again , The fresh herbs, sweet shrimp, slightly spicy heat, and crisp lettuce offer well balanced taste and texture Cooking Light, September 2007 issue
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Steps
|
1
Done
|
Prepare the Rolls:. |
|
2
Done
|
Just Chill the Shrimp Until Using. |
|
3
Done
|
Place Rice Noodles in a Large Bowl; Cover With Boiling Water. |
|
4
Done
|
Let Stand 8 Minutes; Drain. |
|
5
Done
|
Add Cold Water to a Large, Shallow Dish to a Depth of 1 Inch. |
|
6
Done
|
Place 1 Rice Paper Sheet in Water. |
|
7
Done
|
Let Stand 2 Minutes or Until Soft. |
|
8
Done
|
Place Rice Paper Sheet on a Flat Surface. |
|
9
Done
|
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. |
|
10
Done
|
Fold Sides of Sheet Over Filling, Roll Up Jelly-Roll Fashion, and Gently Press Seam to Seal. |
|
11
Done
|
Place Roll, Seam Side Down, on a Serving Platter; Cover to Keep from Drying. |
|
12
Done
|
Repeat Procedure With Remaining Rice Paper, Hoisin Sauce, Shrimp, Lettuce, Rice Noodles, Basil, and Mint. |
|
13
Done
|
Dipping Sauce:. |
|
14
Done
|
Combine Soy Sauce and Remaining Ingredients in a Small Bowl; Stir With a Whisk. |
