Cambodian Summer Rolls

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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

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Prepare the rolls:.

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Just chill the shrimp until using.

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Place rice noodles in a large bowl.

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Cover with boiling water.

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Let stand 8 minutes.

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Drain.

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Add cold water to a large , shallow dish to a depth of 1 inch.

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Place 1 rice paper sheet in water.

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Let stand 2 minutes or until soft.

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Place rice paper sheet on a flat surface.

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Spread 1 teaspoon hoisin sauce in the center of sheet.

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Top with 2 to 3 shrimp , 1 / 4 cup lettuce , about 1 / 4 cup rice noodles , 1 teaspoon basil , and 1 teaspoon mint.

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Fold sides of sheet over filling , roll up jelly-roll fashion , and gently press seam to seal.

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Place roll , seam side down , on a serving platter.

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Cover to keep from drying.

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Repeat procedure with remaining rice paper , hoisin sauce , shrimp , lettuce , rice noodles , basil , and mint.

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Dipping sauce:.

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Combine soy sauce and remaining ingredients in a small bowl.

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Stir with a whisk.

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Ingredients

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medium shrimp, rice noodles, rice paper, hoisin sauce, red leaf lettuce, fresh basil, of fresh mint, low sodium soy sauce, water, sugar, fresh cilantro, fresh lime juice, fresh ginger, chili paste with garlic, garlic clove