Thai Salad Rolls with Spicy Sweet Sour Sauce
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Thai Salad Rolls with Spicy Sweet Sour Sauce." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/thai-salad-rolls-with-spicy-sweet-sour-sauce-recipe.htm> 30 August 2008.
Thai Salad Rolls with Spicy Sweet & Sour Sauce
Yield: Makes 6 servings
Look for rice stick noodles in the Asian section of larger supermarkets.
Ingredients:
Spicy Sweet & Sour Sauce (recipe follows)
3
ounces thin rice noodles (rice vermicelli)
4
ounces large raw shrimp, peeled and deveined
1
medium cucumber, peeled, seeded and cut into matchstick pieces
1/2
cup fresh cilantro leaves
1/2
cup fresh mint leaves
1
large bunch green leaf lettuce or Boston bibb lettuce
Preparation:
1.
Prepare Spicy Sweet & Sour Sauce; set aside. Soak noodles in hot water 10 minutes to soften. Rinse under cold running water to cool; drain.
2.
Meanwhile, bring water to a boil in medium saucepan. Add shrimp; return to a boil. Cook 3 to 5 minutes or until shrimp turn pink and opaque; drain. When cool, cut each shrimp lengthwise in half.
3.
To assemble rolls, arrange shrimp, noodles, cucumber, cilantro and mint in center of lettuce leaves and roll up. Serve with Spicy Sweet & Sour Sauce.
Nutritional Information:
| Serving Size: 2 rolls | |
| Sodium | 54 mg |
| Protein | 5 g |
| Fiber | <1 g |
| Carbohydrate | 25 g |
| Cholesterol | 37 mg |
| Saturated Fat | <1 g |
| Total Fat | < 1 g |
| Calories from Fat | 3 % |
| Calories | 122 |
Dietary Exchange:
| Starch | 1-1/2 |
| Meat | 1/2 |
Spicy Sweet Sour Sauce
Ingredients:
1
green onion
1
tablespoon cornstarch
2
tablespoons rice vinegar
3/4
cup water
1/4
cup packed brown sugar
1/2
teaspoon red pepper flakes
2
tablespoons finely grated turnip
Preparation:
1.
Finely chop white part of green onion; cut green portion into thin, 1-inch strips. Reserve green strips for garnish.
2.
Combine cornstarch and vinegar in small bowl; mix well. Set aside.
3.
Combine water, brown sugar, pepper and chopped green onion in small saucepan; bring to a boil. Stir in cornstarch mixture. Return to a boil; cook 1 minute or until sauce is clear and thickened. Cool. Sprinkle with turnip and reserved green onion strips just before serving.
This recipe appears in: Thai
