Cambodian Summer Rolls And Dipping Sauce

• 6 cups water
• 36 unpeeled medium shrimp (about 1 pound)
• 4 ounces uncooked rice noodles
• 12 sheets rice paper
• 1/4 cup hoisin sauce
• 3 cups shredded red leaf lettuce
• 1/4 cup thinly sliced fresh basil
• 1/4 cup thinly sliced of fresh mint
• 1/3 cup low sodium soy sauce
• 1/4 cup water
• 2 tablespoons sugar
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon chili paste with garlic
• 1 garlic clove, minced

1. To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp to pan; cook 3 minutes or until done. Drain and rinse with cold water; drain. Peel shrimp; chill.
2. Place noodles in a large bowl; cover with boiling water. Let stand for 8 minutes; drain.
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.
4. Spread 1 teaspoons hoisin sauce in the center of sheet; top with 3 shrimp, 1/4 cup lettuce, about 2 1/2 tablespoons noodles, 1 teaspoons basil, and 1 teaspoons 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.
5. Repeat procedure with remaining rice paper, hoisin sauce, shrimp, shredded lettuce, noodles, basil, and mint.
6. To prepare dipping sauce, combine 1/3 cup soy sauce, 1/4 cup water, 2 tablespoons sugar, 2 tablespoons fresh cilantro, 2 tablespoons lime juice, 1 teaspoons ginger, 1 teaspoons Chile paste, and 1 clove garlic in a small bowl; stir with a whisk.

water, shrimp, rice noodles, rice, hoisin sauce, shredded red leaf lettuce, fresh basil, mint, soy sauce, water, sugar, fresh cilantro, lime juice, fresh ginger, chili paste with garlic, garlic

Taken from www.food.com/recipe/cambodian-summer-rolls-and-dipping-sauce-298883 (may not work)