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Shrimp Salad Rolls

Fresh Vietnamese-style summer rolls with tender shrimp, crisp vegetables, and fresh herbs wrapped in translucent rice paper
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Prep Time 25 minutes
Cook Time 5 minutes
Servings: 12
Calories: 95
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 rice paper rounds (bánh tráng)
  • 1 pound medium shrimp, cooked and peeled
  • 2 cups butter lettuce leaves
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro
  • 1 cucumber, julienned
  • 2 carrots, julienned
  • 2 avocados, sliced thin
  • 2 oz rice vermicelli noodles, cooked and cooled
For the dipping sauce
  • 3 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1 Thai chili, minced (optional)

Method
 

  1. Whisk together fish sauce, rice vinegar, sugar, minced garlic, and chili in a small bowl. The sugar should dissolve completely, creating a balanced sweet-salty-tangy sauce.
  2. Arrange all filling ingredients on a large platter or separate bowls. Fill a large, shallow dish with warm water for softening the rice paper.
  3. Dip one rice paper round in warm water for 10-15 seconds until it becomes pliable but still has slight firmness. Place on a clean, damp kitchen towel.
  4. Place 2-3 shrimp in a line across the lower third of the rice paper, followed by a small handful of lettuce, herbs, cucumber, carrots, avocado, and a small portion of noodles. Don't overfill.
  5. Fold the bottom edge over the filling, then fold in the sides, and roll upward tightly but gently. Place seam-side down on a serving platter.

Notes

Perfect for meal prep - assemble ingredients ahead and let everyone build their own rolls. Don't soak rice paper too long or it becomes impossible to handle. Avoid overfilling rolls which causes tearing. Keep finished rolls covered with a damp towel to prevent drying out. Store completed rolls wrapped individually in plastic wrap in refrigerator for up to 24 hours. Don't freeze as texture becomes unpleasant when thawed.