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
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.
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