Shrimp & Mango Spring Rolls with Purple Corn & Rice Noodles

Shrimp & Mango Spring Rolls with Purple Corn & Rice Noodles

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  • 3 packages (2 ounces each) Thai Kitchen® Stir Fry Purple Rice Noodles
  • 12 round rice paper wrappers, (8 1/2-inch)
  • 2 large cucumbers, peeled, seeded and cut into thin strips
  • 2 large mangoes, peeled, seeded and thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 24 cooked shrimp, halved
  • Thai Kitchen® Thai Kitchen® Pineapple and Chili Sauce, for dipping


  • BRING large pot of water to boil. Remove from heat. Add noodles, stirring to separate noodles. Let stand 5 minutes or until noodles are tender but firm. Drain well. Place in large bowl with cold water. Separate noodles fully. Set aside.

  • TO ASSEMBLE SPRING ROLLS, fill 9-inch pie plate with warm water. For each spring roll, dip 1 rice paper wrapper in water to wet completely. Place on work surface. Blot dry with paper towel. Place 1/3 cup drained rice noodles in bottom third of rice paper. Layer with 8 cucumber strips, 2 mango slices, 1/2 teaspoon cilantro and 4 shrimp halves. Fold in sides, then gently roll tightly to enclose filling. Place spring roll on platter or tray. Cover with damp paper towels and plastic wrap. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls.

  • REFRIGERATE at least 30 minutes or up to 2 hours. Serve with sauce for dipping.

  • Test Kitchen Tip: Substitute 7 ounces (1/2 of 14-ounce package)Thai Kitchen® Stir-Fry Rice Noodles or 6 ounces Thai Kitchen® Thin Rice Noodles for the Purple Corn & Rice Noodles. Rehydrate as directed on package.

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