Summer Rolls & Cambodian Dipping Sauce
1 ounce uncooked
bean threads (cellophane noodles)
For sauce: Boil water. Add sugar and stir until dissolved. Remove from heat and add remaining ingredients. Let stand until ready to serve.
Combine bean threads and 2 cups hot water in a bowl; let stand 10 minutes. Drain; cut into 2-inch lengths with scissors.
Add cold water to a large shallow dish to a depth of 1 inch. Cut 4 rice paper sheets in half, leaving remaining 8 sheets whole. Place 1 whole rice paper sheet and 1 half rice paper sheet in dish of water. Let stand 2 minutes or until soft. Remove sheets from water. Place whole rice paper sheet on a flat surface; top with half sheet, lining up edges of both sheets. Place 1/4 cup lettuce over half sheet, leaving a 1/2-inch border around outer edge of half sheet.
Arrange 1 tablespoon bean threads, 2 tablespoons bean sprouts, 3 basil leaves, and 4 shrimp over lettuce. Fold sides of rice paper sheets over filling; roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter. Cover with a damp cloth to keep from drying out. Repeat procedure with remaining rice paper sheets, lettuce, bean threads, bean sprouts, basil, and shrimp.
Cut each roll in half crosswise if desired and serve with dipping sauce.
Per Serving: 312 Calories; 3g Fat (10.3% calories from fat); 1g Saturated Fat; 38g Protein; 30g Carbohydrate; 1g Dietary Fiber; 334mg Cholesterol; 518mg Sodium. Exchanges: 1/2 Grain (Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.
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