Cambodian Summer Rolls Recipe

Name: Cambodian Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 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 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. chile paste with garlic; 1 garlic clove, minced

Servings: persons

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 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 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. chile paste with garlic
1 garlic clove, minced

1
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
2. Place noodles in a large bowl; cover with boiling water. Let stand for 8 minutes; drain.
3
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
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
5. To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl.; stir with a wisk.

2167

kcal

Calories

Fat

278

Carbs

245

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 18 ingredients. The key ingredients include: Rolls:, 6 cups water, 36 unpeeled medium shrimp (about 1 pound), 4 ounces uncooked rice noodles, 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