Thai Summer Rolls with Plum Sauce

These summer rolls make a perfect light appetizer. They are stuffed with a shrimp, vegetable, and noodle filling and dipped in a light plum sauce. Substitute tofu or cooked chicken strips for the shrimp.


8 servings (serving size: 1 roll and 2 teaspoons sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 21 Minutes
Stand: 8 Minutes

Nutritional Information

Calories 139
Fat 4.1 g
Satfat 0.4 g
Protein 6.5 g
Carbohydrate 20 g
Cholesterol 43 mg
Iron 1.5 mg
Sodium 282 mg
Caloriesfromfat 26 %
Fiber 1.2 g
Calcium 22 mg


2 ounces uncooked rice stick noodles (such as Dynasty Maifun rice stick noodles)
1 cup packaged cabbage-and carrot coleslaw
1 cup grated carrot
6 ounces cooked peeled medium shrimp, chopped into thirds (about 2/3 cup)
3 tablespoons julienne-cut fresh basil
2 tablespoons chopped fresh mint
1 1/2 tablespoons canola oil
1 tablespoon fresh lime juice
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (6-inch) round sheets rice paper
Plum Sauce


Place rice noodles in a large bowl; cover with boiling water. Let stand 8 minutes; drain. Rinse under cold running water; drain well.

Combine noodles, coleslaw, carrot, shrimp, basil, and mint in a large bowl; toss gently.

Combine oil and next 4 ingredients in a small bowl, stirring with a whisk. Pour dressing over noodle mixture and toss gently.

Add cold water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let stand about 2 minutes or until soft and pliable. (Soaking too long makes the rice paper sheets fragile. They tear easily and are difficult to work with.)

Carefully transfer rice paper sheet to a paper towel-lined flat work surface.

Arrange 1/3 cup filling on bottom half of softened rice paper sheet. Fold bottom of sheet over filling, pressing slightly. Fold sides of sheet over filling, overlapping in center to form a 4-inch roll. Roll up jelly roll fashion, and gently press seam to seal.

Cut roll in half diagonally, and place, seam side down, on a serving plate. Cover with a dampened paper towel. Repeat procedure with remaining rice paper sheets and filling. Serve with Plum Sauce.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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