Cambodian Summer Rolls
Cambodian Summer Rolls is a dairy free and pescatarian recipe with 12 servings. This hor d'oeuvre has 142 calories, 10g of protein, and 1g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of hoisin sauce, sugar, shrimp, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes.
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.
Place rice noodles in a large bowl; cover with boiling water.
Let stand 8 minutes; drain.
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.
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.
To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.