Fresh Cambodian Shrimp Spring Rolls

Prepare Protein

Traditionally, we prepare fresh shrimp, however, you can always purchase pre-cooked, peeled, and de-veined jumbo shrimp to simplify and shorten prep time.

To prepare fresh shrimp, bring a medium pot of water to boil.  Add shrimp to boiling water and cook shrimp until  pink, about 2-3 minutes.  Be careful not to overcook the shrimp, as it may turn out rubbery.

After cooking, strain shrimp, let sit until cool to the touch.  Peel shrimp and then slice lengthwise in half.  Set aside.

Prepare the noodles

Finely chop the green onions.  Heat oil a small skillet adding ¼ cup olive oil and set to medium- high heat.  Add green and stir fry until golden brown.  Remove pan from heat and set aside green onion and olive oil mixture.  

In a medium size pot filled half way with water, bring to a boil. Once boiling, add the vermicelle noodles.  Let boil until tender, about 6-7 minutes on medium heat stirring occasionally. You want the noodles a little al-dente.  Pour contents into colander to strain.  Rinse well under cold water.  Let noodles completely drain of water, then toss in green onion and olive oil mixture.  Evenly mix onion throughout noodle.  Place rice noodles in large bowl.  

Prepare the rest of the Vegetables
Separate and wash each romaine lettuce leaf and set on large platter.  Wash mint and place on same platter.  Wash cucumber slice lengthwise into small strips and place on platter.

Prepare for Rolling

It's best to clear a large flat surface in the kitchen so you can place everything close by when you assemble to rolls.  

Fill a large large mixing bowl or large pot ¾ full with water.  While some recipes call for warm or hot water, I like to use room temperature water.  

Select one round tapioca sheet and vertically submerge ½ of the sheet into the bowl of water.  Rotate the round sheet until the entire sheet is wet.  Gently place wrapper onto plate.

Assemble the roll. 
Place 2 shrimp halves end to end onto the closest third of the wrapper.  Tear a piece of romaine lettuce large enough to cover the shrimp and place on top.  Add one slice of cucumber on top.  

Gather an a small amount of noodles and place on top of cucumber slice, leaving room for folding.  Finally add some mint leaves to top it off.

Carefully grab the bottom edge of the sheet closest to you and pull over roll ingredients while gently pressing the ingredients back as you wrap.  After ⅔ of the wrapper is rolled,  fold sides of sheet  towards the center of the roll, and then continue rolling until done.  The wrapper should stick to itself and hold its form.  If the wrapper becomes too sticky, dip fingers in water to better handle the wrapper.  Place roll onto a plate.  Repeat this until all ingredients are used.  Depending on how much ingredients you add to each roll, this make about 15-20 rolls. 

Dipping Sauce

To prepare the dipping sauce, combine 1 part soy sauce and 2 parts water into a dipping  bowl.  Add carrot slices to add flavor and garnish.