#79 Cambodian Summer Rolls

Fantastic. Enough said.

CAMBODIAN SUMMER ROLLS


Ingredients:

FOR 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 suace
3 cups shredded red leaf lettuce
1/4 cup thinly sliced fresh basil
1/4 cup thinly sliced fresh mint


FOR DIPPING SAUCE:

1/3 low sodium soy sauce
1/4 cup water
2 tablespoons sugar
2 tablespoons chopped fresh cilantro
2 tablespoons of fresh lime juice
1 teaspoon minced peeled fresh ginger
1 tablespoon chile paste with garlic (such as sambal oelek)
1 garlic clove, minced


Directions:

1. To prepare rolls, bring 6 cups of water to a boil in a large saucepan. Add the shrimp into the pan; cook 3 minutes or until done. Drain and rinse with cold water; drain. Peel shrimp; chill.
2. Place noodles in a large bowl; cover with boiling water. Let stand for 8 minutes; drain.
3. Add cold water into a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let  stand for 2 minutes or until soft. Place rice paper sheet on a flat surface.
4. Spread 1 tablespoon of hoisin sauce in the center of the 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.
5. To prepare dipping sauce, combine soy sauce and remaining ingredients. In a small bowl; stir with a whisk.  

Recipe adapted from Cooking Light Magazine.

Truly out of this world. I thank the gifted person who invented bánh tráng or rice paper. It's delicious. Rice paper originated in Vietnam. I learned a little about the difference between Vietnamese and Cambodian cuisine. Vietnamese cuisine, one of the healthiest in the world,  is more of Chinese/Asian & French style. While Cambodian (Khmer) is more similar to India/Thailand/China style. Will explore more on this and many recipes in this part of Asia in my future posts.

I  ran out shrimps. I learned how to make an amazing sauce. I have more rice paper left. To be continued...( ^ - ^ )