Cambodian Summer Rolls - cooking recipe

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

Preparation

PREPARE THE ROLLS:.
Just chill the shrimp until using.
Place rice noodles in a large bowl; cover with boiling water.
Let stand 8 minutes; drain.
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.
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.
DIPPING SAUCE:.
Combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.