Shrimp and Vegetable Rolls with Mustard-Chili Sauce Recipe

Name: Shrimp and Vegetable Rolls with Mustard-Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mustard-Chili Sauce; 1-1/4 cups lime juice; 10 Tbsp. rice wine vinegar; 10 Tbsp. fresh cilantro, chopped; 1/3 cup GREY POUPON Classic Dijon Mustard; 1/3 cup grated lime zest Safeway 3 ct For $1.00 thru 02/09; 3 Tbsp. sriracha chili sauce; 1-1/2 Tbsp. soy sauce; 1-1/2 Tbsp. sesame oil; 1-1/4 qt. canola oil; Slaw Mixture; 1-1/4 qt. napa cabbage, shredded; 2-1/2 cups mangos, peeled, cut into thin julienne strips; 2-1/2 cups seedless cucumbers, cut into thin julienne strips; 1-1/4 cups red peppers, cut into thin strips; 1-1/4 cups yellow peppers, cut into thin strips Target 1 pkg For $2.99 thru 02/06; 1-1/4 cups red onions, slivered; 10 Tbsp. mint leaves, chopped; 1/2 cup pickled ginger, chopped; 25 each uncooked peeled and deveined shrimp (15 count) King Sooper's 1 lb For $7.99 thru 02/09; 1/3 cup canola oil; 25 each spring rice paper skins (8 inch)

Servings: persons

Mustard-Chili Sauce
1-1/4 cups lime juice
10 Tbsp. rice wine vinegar
10 Tbsp. fresh cilantro, chopped
1/3 cup GREY POUPON Classic Dijon Mustard
1/3 cup grated lime zest Safeway 3 ct For $1.00 thru 02/09
3 Tbsp. sriracha chili sauce
1-1/2 Tbsp. soy sauce
1-1/2 Tbsp. sesame oil
1-1/4 qt. canola oil
Slaw Mixture
1-1/4 qt. napa cabbage, shredded
2-1/2 cups mangos, peeled, cut into thin julienne strips
2-1/2 cups seedless cucumbers, cut into thin julienne strips
1-1/4 cups red peppers, cut into thin strips
1-1/4 cups yellow peppers, cut into thin strips Target 1 pkg For $2.99 thru 02/06
1-1/4 cups red onions, slivered
10 Tbsp. mint leaves, chopped
1/2 cup pickled ginger, chopped
25 each uncooked peeled and deveined shrimp (15 count) King Sooper's 1 lb For $7.99 thru 02/09
1/3 cup canola oil
25 each spring rice paper skins (8 inch)

1
Mustard-Chili Sauce: Combine all ingredients except canola oil.
2
Gradually add canola oil, beating with wire whisk after each addition until well blended.
3
Set aside until ready to use.
4
Slaw Mixture: Combine all ingredients except shrimp, oil and rice paper skins.
5
Add 10 Tbsp.
6
of the Mustard-Chili Sauce (or 2 Tbsp.
7
of the Mustard-Chili Sauce for trial recipe).
8
Let stand 15 min.
9
at room temperature.
10
Meanwhile, saute shrimp in hot oil 1 to 2 min.
11
on each side or until shrimp turn pink.
12
Cut shrimp lengthwise in half.
13
Toss with 10 Tbsp.
14
of the remaining Mustard-Chili Sauce (or 2 Tbsp.
15
of the remaining Mustard-Chili Sauce for trial recipe).
16
Spoon 2 oz.
17
of the slaw mixture onto center of each rice paper skin; top with 2 shrimp pieces.
18
Roll up, tucking in sides of skin as you roll up to completely enclose filling.
19
Cut diagonally in half.
20
Serve each half with 1/4 cup of the remaining Mustard-Chili Sauce.

3630

kcal

Calories

Fat

523

Carbs

200

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Mustard-Chili Sauce, 1-1/4 cups lime juice, 10 Tbsp. rice wine vinegar, 10 Tbsp. fresh cilantro, chopped, and more.

Yes, Shrimp and Vegetable Rolls with Mustard-Chili Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Vegetable Rolls with Mustard-Chili Sauce

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