Light & Fresh Salad Shrimp Rolls
I dream of the salad rolls i had in Vietnam frequently, we pretty much ordered them as a starter with every meal... These salad rolls are fresh, light, filling and perfect for lunch! This combination of veggies, mint, basil and cilantro is perfection. My secret ingredient in these are enoki mushrooms (you can find them in most grocery stores). I use them instead of vermicelli, they offer a great meaty texture and woodsy flavor. Enjoy with my Spicy Peanut Ginger Dip or Vietnamese Chili Garlic Sauce, or both! For a vegan alternative, take out shrimp and add tofu, yum!
- 4 sheets rice paper - small (16 cm)
- 12 pieces pacific cooked shrimp, peeled & tail off
- ½ avocado - sliced into thin strips
- ¼ carrot - julienned
- ¼ cucumber - julienned
- ¼ large red pepper - julienned
- ¼ cup bean sprouts
- ¼ cup shaved red cabbage
- handful enoki mushrooms
- 2 green onions - sliced thinly lengthwise
- 1 tbsp cilantro chopped
- 1 tbsp mint leaves chopped
- 1 tbsp thai basil chopped
- Prepare rice paper as per box instructions.
- Lay prepared rice paper onto flat surface & fill with a small amount of each ingredient in order stated above - start with shrimp and stack the rest of the ingredients on top.
- Don't overfill, it will be hard to roll.
- Once filled, take side ends of the rice paper and fold over, then take long end of rice paper and start to slowly roll all ingredients into wrapper until your salad roll is formed.
- This may take a couple practice times, you will get it!
Serving size: 1 roll Calories: 75 Fat: 1g Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 11g Sugar: 2g Sodium: 233mg Fiber: 2g Protein: 5g Cholesterol: 32g