Prep 20 mins
Cook 5 mins
These are easier to roll if you put the lettuce down first, but when you get the knack of rolling them, try putting 2 shrimp against where they will show when rolled up--most attractive for serving to guests!
- 3 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon fish sauce
- 1⁄8 teaspoon Thai red curry paste
- 1 ounce uncooked rice noodles
- 4 medium romaine lettuce leaves
- 4 sheets round rice paper (8-inch)
- 8 large fresh basil leaves
- 8 medium shrimp, peeled,steamed,and halved lengthwise (about 4 ounces)
- 20 slices cucumbers, seeded,peeled and julienne cut (2-inch)
- 20 slices green onion tops, julienne cut (2-inch)
- 20 slices carrots, julienne cut (2-inch)
- 12 medium fresh mint leaves
- To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stir well and set aside.
- To prepare rolls, cook rice sticks according to package directions, drain and rinse under cold water.
- Drain well.
- Trim fibrous ribs from lettuce leaves to flatten leaves.
- Add hot water to a large, shallow dish to a depth of 1 inch.
- Place 1 rice paper sheet in dish; let stand 30 seconds or until soft.
- Place sheet on a flat surface.
- Arrange 1 lettuce leaf over sheet.
- Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves.
- Fold sides of sheet over filling, and roll up jelly-roll fashion.
- Gently press seam to seal.
- Place roll seam side down on a serving platter (cover to prevent dryin).
- Repeat procedure with remaining rice sheets.
- Serve with the sauce.
Fantastic Shrimp Rolls!!!
Delightful. Instead of using the sauce for dipping, I tossed the shrimp and noodles with it so that once rolled together each roll was already seasoned. Used Thai basil instead of regular basil. Lovely presentation and delicious. Thank you Sharlene W for sharing the recipe.
This recipe is going in my Perfection Cookbook. The flavor of the ingredients in the shrimp roll and the sauce made this the best tasting shrimp roll I've ever had. I would not change a thing, except my poor rolling skills, which will certainly improve as I plan to make this recipe often. I've never made rolls with rice paper before, and I think I need to put them in the hot water one at a time - particularly since I'm not very fast yet. They seemed to tear easier when they'd been in the water a while. Thanks so much for posting this fabulous recipe.