Cambodian•healthy
Cambodian Fresh Shrimp Spring Rolls
Sreyda recipe - Cambodian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- rice paper
- green leave lettuce
- cook shrimp or cook chicken
- Khmer basil
- Mint
- rice noodle or bean thread noodle (cook according to the package direction)
- cucumber
- Dipping sauce (fish sauce with vinegar or lime juice)
- 1/4 cup sugar
- 1/2 cup water or more to your taste ( or more to your taste)
- 1/4 cup vinegar or lime juice ( or lime juice)
- 1/4 cup fish sauce (if you don't like fish sauce add soy sauce and adjust to your taste)
- 2 2 Khmer chilies (minced)
- 2 cloves garlic (minced)
- crush peanut ( for garnish)
- Hoisin dipping sauce
- 2 teaspoon hoisin sauce
- 2 teaspoon water (to thin the sauce)
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 1 teaspoon lime juice
- 1 teaspoon chili garlic paste
- 1 teaspoon sriracha sauce ( or hot sauce)
- crush peanut (for garnish)
- Mix everything together and serve with fresh rolls
Instructions
- 1
soak rice paper in water for few seconds then take it out lay the rice paper on a clean cutting board or plate. Wait for the rice paper to get soft.
- 2
lay a small piece of lettuce leave on top of the rice paper
- 3
next lay a small amount of noodle on top of the lettuce
- 4
then put 2 small pieces of sliced cucumber and top with basil and mint leaves
- 5
last lay your shrimp or chicken then roll the spring rolls forward for a bit fold each side of the rice paper then continue to roll toward the end.