Shrimp Salad Rolls

Inspired by the bright, fresh flavors of Southeast Asian cuisine with a Western twist, these Shrimp Salad Rolls are a celebration of texture, color, and taste. Think plump shrimp paired with crisp vegetables, aromatic herbs, and a creamy-savory dipping sauce. Light yet satisfying, they make an ideal summer lunch, an elegant appetizer at dinner parties, or a healthy meal on the go.

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Prep Time 30

Cook Time 5

Total Time 35

Course Appetizer

Cuisine Fusion / Other

Servings rolls

Calories 255 kcal

Equipment

Medium saucepan
Knife and cutting board
Large Bowl of Warm Water
Tongs
Mixing bowls

Ingredients

For the Shrimp Rolls:

1 lb medium shrimp, peeled and deveined preferably wild-caught
1 tbsp kosher salt for boiling shrimp
8 sheets rice paper wrappers 8.5-inch diameter
1 cup shredded green leaf lettuce washed and dried
½ cup shredded carrots use a julienne peeler or mandolin for precision
½ cup thin cucumber strips English cucumber recommended, julienned
¼ cup fresh mint leaves whole leaves
¼ cup fresh cilantro leaves

For the Dipping Sauce:

¼ cup hoisin sauce
2 tbsp creamy peanut butter natural preferred
1 tbsp rice vinegar
2 tbsp filtered water adjust consistency to taste

Instructions

Bring a medium saucepan of water to a boil. Add kosher salt and shrimp. Simmer for 2–3 minutes or just until opaque and firm. Drain and immediately transfer shrimp to an ice bath. Once cooled, slice each shrimp in half lengthwise for a thinner roll.
Prepare all vegetables and herbs: shred lettuce and carrots, julienne cucumber, and rinse herbs. Keep in small bowls for easy assembly.
Fill a large bowl with warm water (around 100°F / 38°C). Submerge one rice paper wrapper at a time for 10–15 seconds until pliable but not soggy. Lay flat on a clean, damp kitchen towel or cutting board.
Layer 2-3 shrimp halves slightly off center on the softened rice paper. Top with a handful of lettuce, carrots, cucumber, and 3–4 mint and cilantro leaves. Fold in the sides and roll tightly like a burrito. Repeat with remaining wrappers and filling.
To make the dipping sauce, whisk together hoisin sauce, peanut butter, rice vinegar, and water until smooth. Adjust thickness with more water if needed.
Serve shrimp rolls chilled or at room temperature with dipping sauce on the side.

Notes

For a gluten-free option, ensure used hoisin sauce and rice wrappers are certified gluten-free.
Use pre-cooked shrimp to save time, but slice thinly for better wrapping.
Try adding vermicelli rice noodles inside for more body.

Nutrition

Calories: 255kcalCarbohydrates: 28gProtein: 21gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 146mgSodium: 2863mgPotassium: 324mgFiber: 2gSugar: 7gVitamin A: 3749IUVitamin C: 3mgCalcium: 103mgIron: 2mg

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