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Thai Summer Rolls with Plum Sauce

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.

Oxmoor House JANUARY 2004

  • Yield: 8 servings (serving size: 1 roll and 2 teaspoons sauce)
  • Prep time: 21 Minutes
  • Stand: 8 Minutes

Ingredients

  • 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
  • Plum Sauce

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 139
  • Fat: 4.1g
  • Saturated fat: 0.4g
  • Protein: 6.5g
  • Carbohydrate: 20g
  • Cholesterol: 43mg
  • Iron: 1.5mg
  • Sodium: 282mg
  • Calories from fat: 26%
  • Fiber: 1.2g
  • Calcium: 22mg
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