Another day, another recipe from Cooking Light’s Way to Cook: The Complete Visual Guide to Everyday Cooking. What did we make this time? Cambodian summer rolls!
I’ve always been a fan of summer rolls because they’re light, fresh, healthy, and most of all, tasty. I am happy to report that the ones Chuck and I made were all of the above. But before we get to the recipe, allow me to explain the difference between spring rolls and summer rolls because for the longest time, I didn’t know what the difference was either.
Summer rolls are a Vietnamese/Thai/Cambodian snack food that consist of either pork or shrimp (or sometimes both), fresh lettuce and herbs, and rice noodles, all wrapped up together in rice paper and served cold or at room temperature. Combine all those ingredients together and then fry it and you have spring rolls. See the difference? Now, on to the recipe …
Cambodian Summer Rolls
6 cups water
1 pound medium shrimp
6 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
1/3 cup low-sodium soy sauce
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 chile paste with garlic
1 garlic clove, minced
1. To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Peel shrimp; chill.
2. Place rice noodles in a large bowl; cover with boiling water. Let stand 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 until soft. Place rice paper sheet on a flat surface.
4. 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.
5. To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.
Makes 12 servings; serving size = 1 roll and 1 1/2 tablespoons sauce: calories 140; fat 0.8 g; protein 9 g; carbohydrates 23.5 g; fiber 0.7 g; Weight Watchers points = 3).
These are great for a quick appetizer and with local lettuce and herbs already on the horizon, I’m sure you’re going to enjoy them!