Thai Shrimp Rolls

"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!"
 
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photo by PanNan photo by PanNan
photo by PanNan
Ready In:
25mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Fantastic Shrimp Rolls!!!
     
  2. 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.
     
  3. 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.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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