Cambodian Summer Rolls

Ingredients

• 1 teaspoon chile paste with garlic (such as sambal oelek)
• 0.3 cup basil fresh thinly sliced
• 2 tablespoons cilantro leaves fresh chopped
• 1 teaspoon ginger fresh minced peeled
• 0.3 cup mint leaves fresh thinly sliced
• 1  garlic clove minced
• 0.3 cup hoisin sauce 
• 3 cups lettuce shredded red
• 2 tablespoons juice of lime fresh
• 0.3 cup soya sauce low-sodium
• 4 ounces rice noodles uncooked
• 8 inch sheets round rice paper (8-inch)
• 1 pound shrimp unpeeled
• 2 tablespoons sugar 
• 0.3 cup water 
• 6 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. To prepare rolls, bring 6 cups water to a boil in a large saucepan.
2. Add the shrimp to pan; cook 3 minutes or until done.
3. Drain and rinse with cold water; drain. Peel shrimp; chill.
4. Place noodles in a large bowl; cover with boiling water.
5. Let stand for 8 minutes; drain.
6. Add cold water to a large, shallow dish to a depth of 1 inch.
7. Place 1 rice paper sheet in water.
8. Let stand 2 minutes or until soft.
9. Place rice paper sheet on a flat surface.
10. Spread 1 teaspoon hoisin sauce in the center of sheet; top with 3 shrimp, 1/4 cup lettuce, about 2 1/2 tablespoons 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.
11. 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.
12. To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.