Shrimp and Vegetable Rolls with Mustard-Chili Sauce

Yield:

50 servings, 1/2 roll and 1/4 cup sauce each

Ingredients

Ingredients	Weights	Measures
Mustard-Chili Sauce
lime juice	10 oz. 2 oz.	1-1/4 cups 1/4 cup
rice wine vinegar	5 oz. 1 oz.	10 Tbsp. 2 Tbsp.
fresh cilantro, chopped	- -	10 Tbsp. 2 Tbsp.
GREY POUPON Classic Dijon Mustard	3 oz. -	1/3 cup 1 Tbsp.
grated lime zest	1-1/4 oz. -	1/3 cup 1 Tbsp.
sriracha chili sauce	1-1/2 oz. -	3 Tbsp. 2 tsp.
soy sauce	- -	1-1/2 Tbsp. 1 tsp.
sesame oil	- -	1-1/2 Tbsp. 1 tsp.
canola oil	2 lb. + 8 oz. 8 oz.	1-1/4 qt. 1 cup
Slaw Mixture
napa cabbage, shredded	10 oz. 2 oz.	1-1/4 qt. 1 cup
mangos, peeled, cut into thin julienne strips	10 oz. 2 oz.	2-1/2 cups 1/2 cup
seedless cucumbers, cut into thin julienne strips	10 qt. 2 oz.	2-1/2 cups 1/2 cup
red peppers, cut into thin strips	6-1/4 oz. 1-1/4 oz.	1-1/4 cups 1/4 cup
yellow peppers, cut into thin strips	6-1/4 oz. 1-1/4 oz.	1-1/4 cups 1/4 cup
red onions, slivered	6 oz. 1 oz.	1-1/4 cups 1/4 cup
mint leaves, chopped	- -	10 Tbsp. 2 Tbsp.
pickled ginger, chopped	4 oz. -	1/2 cup 1-1/2 Tbsp.
uncooked peeled and deveined shrimp (15 count)	1 lb. + 8 oz. 5-1/4 oz.	25 each 5 each
canola oil	2-1/2 oz. -	1/3 cup 1 Tbsp.
spring rice paper skins (8 inch)	- -	25 each 5 each

Directions

MUSTARD-CHILI Sauce: Combine all ingredients except canola oil. Gradually add canola oil, beating with wire whisk after each addition until well blended. Set aside until ready to use.

SLAW Mixture: Combine all ingredients except shrimp, oil and rice paper skins. Add 10 Tbsp. of the Mustard-Chili Sauce (or 2 Tbsp. of the Mustard-Chili Sauce for trial recipe). Let stand 15 min. at room temperature.

MEANWHILE, saute shrimp in hot oil 1 to 2 min. on each side or until shrimp turn pink. Cut shrimp lengthwise in half. Toss with 10 Tbsp. of the remaining Mustard-Chili Sauce (or 2 Tbsp. of the remaining Mustard-Chili Sauce for trial recipe).

SPOON 2 oz. of the slaw mixture onto center of each rice paper skin; top with 2 shrimp pieces. Roll up, tucking in sides of skin as you roll up to completely enclose filling. Cut diagonally in half. Serve each half with 1/4 cup of the remaining Mustard-Chili Sauce.

Kraft Kitchens Tips

Make Ahead

Prepare Mustard-Chili Sauce as directed. Store in tightly covered container in refrigerator up to 2 days before using as directed.

Substitute

Substitute papayas for the mangos.

K:53950v01:110639

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