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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cambodian Summer Rolls Recipe

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This recipe for Cambodian Summer Rolls is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Rolls:

6 cups water
1 lb medium shrimp
6 oz 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 low-sodium 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 chili paste with garlic
1 garlic clove, minced
Directions:
Directions:
Rolls: Boil 6 cups water in large saucepan. Add shrimp and cook 3 minutes. Drain. Rinse with cold water and peel shrimp. Chill. Place rice noodles in large bowl. Cover with boiling water. Let stand 8 minutes. Drain. Add 1 " cold water to large, shallow dish. Place 1 rice paper sheet in water. Let stand 2 minutes. Place rice paper sheet on a flat surface. Spread 1 tsp hoisin sauce in center of sheet, top with 2 to 3 shrimp, 1/4 cup lettuce, 1/4 cup rice 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.

Dipping Sauce: Combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.

These looks complicated to make, but they aren't! Quick method: Have people dip the rice paper and create their own custom made rolls. Great additions include fresh pineapple, avocado and mango.
Number Of Servings:
Number Of Servings:
12 rolls

 

 

 

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