Cambodian Summer Rolls

• Rolls:
• 6 cups water
• 36 unpeeled medium shrimp (about 1 pound)
• 4 ounces uncooked rice noodles
• 12 (8 inch) round 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 fresh mint
• Dipping Sauce:
• 1/3 cup soy sauce
• 1/4 cup water
• 2 tbsp. sugar
• 2 tbsp. chopped fresh cilantro
• 2 tbsp. fresh lime juice
• 1 tsp. minced peeled fresh ginger
• 1 tsp. chile paste with garlic
• 1 garlic clove, minced

1. 1. To prepare rolls, bring 6 cups of 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. 2. Place noodles in a large bowl; cover with boiling water. Let stand for 8 minutes; drain.
3. 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 unitl soft. Place rice paper sheet on a flat surface.
4. 4. Spread 1 tsp. hoisin sauce in the center of sheet; top with 3 shrimp, 1/4 cup lettuce, about 2 1/2 tbsp. noodles, 1 tsp. basil, and 1 tsp. 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, shredded lettuce, noodles, basil, and mint.
5. 5. To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl.; stir with a wisk.

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

Taken from www.epicurious.com/recipes/member/views/cambodian-summer-rolls-1269805 (may not work)