Thai Salad Rolls with Spicy Sweet & Sour Sauce
Look for rice stick noodles in the Asian section of larger supermarkets.
Makes 6 servings
|Spicy Sweet & Sour Sauce|
|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|
- Prepare Spicy Sweet & Sour Sauce; set aside. Soak noodles in hot water 10 minutes to soften. Rinse under cold running water to cool; drain.
- 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.
- To assemble rolls, arrange shrimp, noodles, cucumber, cilantro and mint in center of lettuce leaves and roll up. Serve with Spicy Sweet & Sour Sauce.
|Serving Size:||2 rolls|
|Saturated Fat||<1 g|
|Total Fat||< 1 g|
|Calories from Fat||3 %|
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