Cambodian Summer Rolls

• SUMMER ROLLS
• 1 lb medium shrimp (cleaned and deveined)
• 6 ounces uncooked rice noodles
• 12 (8 inch) round sheets rice paper
• 1/4 cup hoisin sauce
• 3 cups shredded-thin red leaf lettuce
• 1/4 cup thinly sliced fresh basil
• 1/4 cup thinly sliced of fresh mint
• DIPPING SAUCE
• 1/3 cup low sodium soy sauce (I use Low-Tamari)
• 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 thai chili paste with garlic
• 1 garlic clove, minced

1. PREPARE THE ROLLS:.
2. Just chill the shrimp until using.
3. Place rice noodles in a large bowl; cover with boiling water.
4. Let stand 8 minutes; drain.
5. Add cold water to a large, shallow dish to a depth of 1 inch.
6. Place 1 rice paper sheet in water.
7. Let stand 2 minutes or until soft.
8. Place rice paper sheet on a flat surface.
9. 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. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal.
11. Place roll, seam side down, on a serving platter; cover to keep from drying.
12. Repeat procedure with remaining rice paper, hoisin sauce, shrimp, lettuce, rice noodles, basil, and mint.
13. DIPPING SAUCE:.
14. Combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.

rolls, shrimp, rice noodles, rice paper, hoisin sauce, shreddedthin red leaf lettuce, fresh basil, mint, dipping sauce, soy sauce, water, sugar, fresh cilantro, lime juice, fresh ginger, thai chili paste with garlic, garlic

Taken from www.food.com/recipe/cambodian-summer-rolls-251065 (may not work)