Zesty Shrimp Salad Rolls Rsc
Fresh, flavorful, and packed with vibrant textures, these Zesty Shrimp Salad Rolls are a handheld taste of summer. Perfect for light meals or appetizers, this recipe combines succulent shrimp marinated in lime juice, soy sauce, and a hint of honey with crisp julienned vegetables and aromatic herbs like cilantro and mint. Wrapped in delicate rice paper, these rolls deliver a satisfying crunch alongside a zesty, citrusy kick. Quick to prepare and visually stunning, they pair beautifully with a tangy peanut or sweet chili dipping sauce. Whether you're entertaining guests or looking for a refreshing weeknight dish, these shrimp salad rolls are a healthy, crowd-pleasing delight.
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Recipe Information
Ingredients
- 250 grams Shrimp, peeled and deveined
- 8 pieces Rice paper wrappers
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Fresh mint leaves, chopped
- 4 leaves Romaine lettuce, torn into small pieces
- 2 tablespoons Lime juice, freshly squeezed
- 1 tablespoon Soy sauce
- 1 teaspoon Honey
- 1 clove Garlic, finely minced
- 1 teaspoon Fresh ginger, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame oil
- 500 milliliters Warm water (for softening rice paper)
Instructions
Bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes or until shrimp turn pink and opaque. Drain and set aside to cool.
Once the shrimp have cooled, chop them into bite-sized pieces and transfer to a mixing bowl.
In the mixing bowl with the shrimp, add lime juice, soy sauce, honey, garlic, ginger, salt, and black pepper. Toss until the shrimp are well coated. Let it marinate while you prepare the vegetables.
Prepare the vegetables by julienning the carrot, cucumber, and red bell pepper. Chop the fresh cilantro and mint leaves, and tear the romaine lettuce into smaller pieces.
Fill a shallow dish with warm water. Submerge one rice paper wrapper into the water for about 10-15 seconds or until it softens. Remove and lay it flat on a clean, damp kitchen towel or smooth surface.
Place a small amount of romaine lettuce on the bottom third of the rice paper, leaving space at the edges. Top with a mix of the julienned vegetables, herbs, and a spoonful of the marinated shrimp.
Fold the bottom edge of the rice paper over the filling, then fold in the sides, and roll tightly to form a compact roll. Repeat with the remaining wrappers and ingredients.
Serve the Zesty Shrimp Salad Rolls immediately with a dipping sauce of your choice, such as peanut sauce or sweet chili sauce, for added flavor.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 1145 mg | 50% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 17.7 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1487 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.
