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Cambodian Summer Rolls

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“The fresh herbs, sweet shrimp, slightly spicy heat, and crisp lettuce offer well balanced taste and texture. Cooking Light, September 2007 issue.”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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.

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