Shrimp and Crab Salad Rolls
Delight in the fresh, vibrant flavors of these Shrimp and Crab Salad Rolls, a light yet satisfying option perfect for lunch, appetizers, or a healthy snack. These handheld delights combine tender shrimp, sweet lump crab meat, and a creamy lemon-spiked crab salad wrapped in delicate rice paper along with crisp julienned cucumber and carrot, fragrant mint and cilantro leaves, and crispy green lettuce. Ready in just 25 minutes, these no-cook rolls are as easy to assemble as they are visually stunning. Serve them with your favorite dipping sauce—like zesty sweet chili or tangy soy vinaigrette—for a refreshing balance of textures and flavors in every bite. Perfect for seafood lovers and those searching for a quick, crowd-pleasing recipe, these rolls transform simple ingredients into an elegant dish that tastes as incredible as it looks.
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Recipe Information
Ingredients
- 8 large Shrimp (cooked and peeled)
- 1 cup Crab meat (lump or claw)
- 8 pieces Rice paper wrappers
- 1 small Cucumber (julienned)
- 1 medium Carrot (julienned)
- 16 leaves Fresh mint leaves
- 16 leaves Fresh cilantro leaves
- 4 leaves Green lettuce (tender leaves)
- 2 tablespoons Mayonnaise
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a mixing bowl, combine the crab meat, mayonnaise, lemon juice, salt, and black pepper. Mix gently until well combined. Set aside.
Prepare the vegetables by julienning the cucumber and carrot. Keep them in separate bowls for easy assembly.
Fill a shallow dish or large bowl with warm water. Submerge one rice paper wrapper in the water for 15-20 seconds until softened but not overly sticky.
Lay the softened rice paper flat on a clean, damp kitchen towel or cutting board.
Place half a lettuce leaf on the lower third of the rice paper, leaving space at the edges for folding.
Add 1-2 tablespoons of the crab salad mixture on top of the lettuce leaf.
Arrange 2 cooked shrimp on the rice paper next to the crab mixture. Add 2 mint leaves, 2 cilantro leaves, and a small amount of julienned cucumber and carrot.
Fold the bottom edge of the rice paper over the filling, then fold in the sides. Roll tightly but gently to form a roll.
Repeat the process with the remaining rice paper wrappers and filling ingredients until you have 8 rolls.
Serve immediately with your preferred dipping sauce, such as sweet chili sauce or a soy-based vinaigrette.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 2353 mg | 102% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.6 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1483 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
