Cambodian Summer Rolls And Dipping Sauce Recipes

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.

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.

Steps:

• 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. Place noodles in a large bowl; cover with boiling water. Let stand for 8 minutes; drain. 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. 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. To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl.; stir with a wisk.

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.