Thai Summer Rolls With Plum Sauce Recipe

Name: Thai Summer Rolls With Plum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place rice noodles in a large bowl; cover with boiling water. Let stand 8 minutes; drain. Rinse under cold running water; drain well.
2
Combine noodles, coleslaw, carrot, shrimp, basil, and mint in a large bowl; toss gently.
3
Combine oil and next 4 ingredients in a small bowl, stirring with a whisk. Pour dressing over noodle mixture and toss gently.
4
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.)
5
Carefully transfer rice paper sheet to a paper towel-lined flat work surface.
6
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.
7
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.

919

kcal

Calories

Fat

182

Carbs

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 13 ingredients. The key ingredients include: 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), and more.

Yes, Thai Summer Rolls With Plum 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.

Thai Summer Rolls With Plum Sauce

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