Cambodian Summer Rolls Recipe

Name: Cambodian Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SUMMER ROLLS; 1 lb medium shrimp (cleaned and deveined); 6 ounces uncooked rice noodles; 12 (8 inch) round sheets rice paper; 1/4 cup hoisin sauce; 3 cups shredded-thin red leaf lettuce; 1/4 cup thinly sliced fresh basil; 1/4 cup thinly sliced of fresh mint; DIPPING SAUCE; 1/3 cup low sodium soy sauce (I use Low-Tamari); 1/4 cup water; 2 tablespoons sugar; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 1 teaspoon minced peeled fresh ginger; 1 teaspoon thai chili paste with garlic; 1 garlic clove, minced

Servings: persons

SUMMER ROLLS
1 lb medium shrimp (cleaned and deveined)
6 ounces uncooked rice noodles
12 (8 inch) round sheets rice paper
1/4 cup hoisin sauce
3 cups shredded-thin red leaf lettuce
1/4 cup thinly sliced fresh basil
1/4 cup thinly sliced of fresh mint
DIPPING SAUCE
1/3 cup low sodium soy sauce (I use Low-Tamari)
1/4 cup water
2 tablespoons sugar
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1 teaspoon thai chili paste with garlic
1 garlic clove, minced

1
PREPARE THE ROLLS:.
2
Just chill the shrimp until using.
3
Place rice noodles in a large bowl; cover with boiling water.
4
Let stand 8 minutes; drain.
5
Add cold water to a large, shallow dish to a depth of 1 inch.
6
Place 1 rice paper sheet in water.
7
Let stand 2 minutes or until soft.
8
Place rice paper sheet on a flat surface.
9
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.
10
Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal.
11
Place roll, seam side down, on a serving platter; cover to keep from drying.
12
Repeat procedure with remaining rice paper, hoisin sauce, shrimp, lettuce, rice noodles, basil, and mint.
13
DIPPING SAUCE:.
14
Combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.

1441

kcal

Calories

Fat

288

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: SUMMER ROLLS, 1 lb medium shrimp (cleaned and deveined), 6 ounces uncooked rice noodles, 12 (8 inch) round sheets rice paper, and more.

Yes, Cambodian Summer Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cambodian Summer Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions