Cambodian Summer Rolls

Cambodian Summer Rolls
Photo by Lee Harrelson

Ingredients

  • 1 teaspoon minced peeled fresh ginger
  • ¼ cup hoisin sauce
  • ¼ cup water
  • Rolls:
  • ¼ cup thinly sliced fresh mint
  • Dipping sauce:
  • 1/3 cup low-sodium soy sauce
  • + 11 more ingredients
    • 2 tablespoons fresh lime juice
    • 36 unpeeled medium shrimp (about 1 pound)
    • 4 ounces uncooked rice noodles
    • 12 (8-inch) round sheets rice paper
    • 3 cups shredded red leaf lettuce
    • 2 tablespoons sugar
    • 2 tablespoons chopped fresh cilantro
    • 1 garlic clove, minced
    • 1 teaspoon chile paste with garlic (such as sambal oelek)
    • 6 cups water
    • ¼ cup thinly sliced fresh basil

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. Place noodles in a large bowl; cover with boiling water. Let stand for 8 minutes; drain. Add cold water to a large, ...

View full recipe at My Recipes

Comments

Variations on Cambodian Summer Rolls

  • Cambodian Summer Rolls
    • 2 tablespoons fresh lime juice
    • 3 cups shredded red leaf lettuce
    • 12 (8-inch) round sheets rice paper
    • Rolls:
    • 1 garlic clove, minced
    • +12 other ingredients


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