Cambodian Summer Rolls Food

CAMBODIAN EGG ROLLS

Steps:

• Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.
• In a large bowl mix first 12 ingredients and set aside.
• In a small bowl mix flour and water to make a loose paste to seal the wrappers.
• Instructions on how to roll the egg rolls should be on back of the each packages. Use 1-2 tbsp of filling for each wrappers and seal edges with the water and flour mixture. Make about 55-60 depending on the amount of fillings you use. Give or take. (There has been times that i have more fillings and less wraps or vise versa).
• Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount or egg rolls per batch.
• Serve with favorite sweet and sour sauce.

CAMBODIAN SUMMER ROLLS AND DIPPING SAUCE

Steps:

• To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp to pan; cook 3 minutes or until done. Drain and rinse with cold water; drain. Peel shrimp; chill.
• Place noodles in a large bowl; cover with boiling water. Let stand for 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 teaspoons hoisin sauce in the center of sheet; top with 3 shrimp, 1/4 cup lettuce, about 2 1/2 tablespoons noodles, 1 teaspoons basil, and 1 teaspoons 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, shredded lettuce, noodles, basil, and mint.
• To prepare dipping sauce, combine 1/3 cup soy sauce, 1/4 cup water, 2 tablespoons sugar, 2 tablespoons fresh cilantro, 2 tablespoons lime juice, 1 teaspoons ginger, 1 teaspoons Chile paste, and 1 clove garlic in a small bowl; stir with a whisk.

CAMBODIAN SUMMER ROLLS

Steps:

• 1. To prepare rolls, bring 6 cups of water to a boil in a large saucepan. Add the shrimp to pan; cook 3 minutes or until done. Drain and rinse with cold water; drain. peel shrimp; chill. 2. Place noodles in a large bowl; cover with boiling water. Let stand for 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 unitl soft. Place rice paper sheet on a flat surface. 4. Spread 1 tsp. hoisin sauce in the center of sheet; top with 3 shrimp, 1/4 cup lettuce, about 2 1/2 tbsp. noodles, 1 tsp. basil, and 1 tsp. 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, shredded lettuce, noodles, basil, and mint. 5. To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl.; stir with a wisk.

CAMBODIAN SUMMER ROLLS

Steps:

• 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.

CAMBODIAN CABBAGE ROLLS

Steps:

• Heat oven 350.
• Blanch cabbage 5-10 minutes or until leaves can be removed easily.
• I usually peel the outer ones off as the cabbage is blanching, facilitating easier/even cooking.
• Meanwhile, poach chicken until just opaque. Drain. Cool. Shred.
• Blanch noodles. Drain.
• Mix noodles with chicken, carrots, peanuts, chilies, mint and basil.
• Combine the nuoc nam, vinegar, lime juice and sugar.
• Add enough to chicken mix to moisten.
• Fill cabbage leaves with mix. Roll up.
• Place seam side down in a sprayed 9x13 baking dish.
• Pour on remaining sauce.
• Bake 20 minutes, basting often.