CAMBODIAN SUMMER ROLLS AND DIPPING SAUCE
I like these summer rolls as they are a great alternative to deep-fried egg rolls. They also make a great side for any Asian dish. I also like that they are easy to make and don't take much time. I didn't make any changes to the recipe, however next time I think I will put a little less fresh mint in the rolls. I just felt that the mint was too over powering, but besides that they taste great!!
Provided by nkoprince08
Categories Vegetable
Time 40m
Yield 1 roll and 1 1/2 T. sauce, 12 serving(s)
Number Of Ingredients 16
Steps:
- 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, 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.
- 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.
- Repeat procedure with remaining rice paper, hoisin sauce, shrimp, shredded lettuce, noodles, basil, and mint.
- 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.
SPICY CAMBODIAN DIPPING SAUCE
This sauce is very versatile. You can use it with pasta, chicken, fish, steak, as a dipping sauce for egg or spring rolls, etc... It can also be used as a marinade. Get creative!
Provided by LifeIsGood
Categories Sauces
Time 15m
Yield 1/2 Cup
Number Of Ingredients 7
Steps:
- Put the garlic, chilies, lime juice, sugar and water into a blender and whiz until you get a nice paste. Add the fish sauce and stir. Beat in the ground peanuts.
- There are many variations to this sauce, and the beauty of making it yourself is that you can adjust the taste to your liking. Add more fish sauce if you want it to be saltier, or more water for the opposite effect. Add more sugar if you like it sweet and vary the amount of lime juice depending on how sour you want it .
- There are no hard and fast rules here. The important thing is that you enjoy the sauce. Just make sure the basic ingredients are included in the recipe.
CAMBODIAN SUMMER ROLLS
The fresh herbs, sweet shrimp, slightly spicy heat, and crisp lettuce offer well balanced taste and texture. Cooking Light, September 2007 issue.
Provided by Manami
Categories Lunch/Snacks
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- PREPARE THE ROLLS:.
- Just chill the shrimp until using.
- Place rice noodles in a large bowl; cover with boiling water.
- Let stand 8 minutes; drain.
- 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.
- 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.
- 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, lettuce, rice noodles, basil, and mint.
- DIPPING SAUCE:.
- Combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.
Nutrition Facts : Calories 105.4, Fat 0.7, SaturatedFat 0.1, Cholesterol 47.9, Sodium 565, Carbohydrate 17.9, Fiber 0.7, Sugar 3.8, Protein 6.4
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CAMBODIAN SUMMER ROLLS RECIPE | MYRECIPES
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- To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Peel shrimp; chill.
- 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.
- 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. 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, lettuce, rice noodles, basil, and mint.
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- 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.
- 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.
- Spread 1 teaspoon hoisin sauce in the center of sheet; top with 3 shrimp, 1/4 cup lettuce, about 2 1/2 tablespoons noodles, 1 teaspoon basil, and 1 teaspoon 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.
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