Shrimp Rice Paper Roll

By • June 26, 2014 0 Comments

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Author Notes: It may be spring, but we're all about fresh summer rolls. Forget the deep frying and opt for these refreshingly delicious, healthy and impressive Shrimp Rice Paper Rolls. Easy to make, Vietnamese rice paper is filled with a zesty shrimp salad, creamy avocado, crunchy vegetables and served with a wasabi dipping sauce. Don't favor shrimp? The possibilities for fillings are endless, everything from chicken and tofu to mango and cilantro.bitememore


Makes 6 rice paper rolls

Zesty Shrimp Filling

  • 1/4 cup mayonnaise
  • 1 tablespoon chopped Italian flat leaf parsley
  • 2 teaspoons wasabi paste
  • 1 teaspoon soy sauce
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon lime zest
  • 8oz cooked shrimp, coarsely chopped
  • 6 round rice paper wrappers (8.5-inch diameter)
  • 6 romaine lettuce leaves
  • 1 large carrot, peeled and julienned
  • 1 cucumber, peeled and julienned
  • 1 avocado, thinly sliced
  • 2 tablespoons chopped fresh basil

Wasabi Dipping Sauce

  • ¼ cups mayonnaise
  • 2 teaspoons soy sauce
  • 1 teaspoon wasabi paste
  • 1 teaspoon fresh lime juice
  1. For the shrimp rice paper rolls, in a medium bowl, combine mayonnaise, parsley, wasabi paste, soy sauce, lime juice and lime zest. Stir well to combine. Add shrimp and mix together. Place 1 rice paper sheet in a shallow bowl of hot water just until softened, about 1 minute. Lay rice paper sheet on a damp tea towel. Place lettuce leaf down the center of the rice sheet, leaving a 1-inch border at the top and bottom. Place 2 heaping tablespoons of the shrimp mixture lengthwise on the lettuce leaf, followed by carrots, cucumber, avocado and a sprinkling of basil. Fold up the bottom 1-inch border of rice paper placing it over the filling. Fold in the right side, followed by the left side and then the top, forming a tight cylinder. Repeat with remaining rice paper sheets and filling. Serve with dipping sauce.
  2. For the dipping sauce, in small bowl, whisk together mayonnaise, soy sauce, wasabi paste and lime juice. Serve with rice paper rolls

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