Cambodian Summer Rolls

Appetizer

<channeling Billy Joel>Summer rolls, spring rolls, fresh rolls, cabbage rolls, it's all just egg rolls to me...</channeling Billy Joel> This recipe takes a bit over an hour from start to finish. You get 12 "summer" rolls. The sauce is enjoyable, soy sauce and lime seems to be an excellent combination.

Summer Rolls Ingredients/Shopping List
• 1 lb medium shrimp (cleaned and deveined)
• 6 ounces uncooked rice noodles
• 12 (8 inch) round sheets rice paper
• ¼ cup hoisin sauce
• 3 cups shredded-thin red leaf lettuce
• ¼ cup thinly sliced fresh basil
• ¼ cup thinly sliced fresh mint

Dipping Sauce Ingredients/Shopping List
• 1/3 cup low sodium soy sauce (I use Low-Tamari)
• ¼ 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

Directions for Dipping Sauce

Combine listed ingredients in a small bowl; stir with a whisk.

Allow dipping sauce to sit at least 10 minutes.

Directions for Summer Rolls

Chill shrimp until needed.

Place rice noodles in large bowl; cover with boiling water. Let stand 8 minutes; drain.

Add 1 inch cold water to large, shallow dish.

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, ¼ cup lettuce, about ¼ 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 to produce 12 summer rolls.