Shrimp & Fresh Herb Salad Rolls

By Bexter

These fresh salad rolls are full of well seasoned shrimp, herbs and shredded vegetables, and make a cool and delicious starter on a hot evening.

Ingredients

• Lime Dressing
• 2 tbsp (25 mL) fish sauce
• 1 tbsp (15 mL) brown sugar
• 3 tbsp (45 mL) lime juice
• 1 tsp (5 mL) lime zest
• 1 tbsp (15 mL) vegetable oil
• 18 peeled large shrimp
• (30- to 35-count pkg)
• Salt
• 1 tsp (5 mL) chopped garlic
• 2 carrots, peeled and julienned
• (1 cup/250 mL)
• 1⁄2 English cucumber, julienned
• (1 cup/250 mL)
• 1 green onion, julienned
• (1⁄4 cup/50 mL)
• 1⁄4 cup (50 mL) coriander leaves
• 12 large mint leaves
• 6 small rice paper wrappers (about
• 6.5 inches/16 cm in diameter)

Details

Servings 6

Preparation

Step 1

1. Combine fish sauce, brown sugar, lime juice and zest in a bowl and whisk to dissolve sugar. Set aside.

2. Heat vegetable oil in a frying pan over medium-high heat. Season shrimp with salt and add to pan along with garlic. Sauté shrimp for 2 minutes or until pink and lightly curled. Remove from pan to cool.

3. Combine carrots, cucumber, green onion, coriander and half of the mint leaves in a bowl. Sprinkle 2 tbsp (25 mL) of reserved lime dressing over vegetables and toss to coat. Drain vegetables just before filling wrappers.

4. Clear a large section of countertop, and working with 1 at a time, dip a rice paper wrapper into a bowl of hot tap water. Leave for 8 seconds or until beginning to soften, and lay onto countertop (wrappers continue to soften as they sit). Continue working with wrappers until all are softened and ready to fill. Lay 3 shrimp in a tight row along the middle of each wrapper, leaving a 1-inch (2.5-cm) border at each end, and top with a generous portion of seasoned vegetables. Fold top edge over filling to begin to enclose, then fold in ends and turn roll one more turn. Lay 1 of remaining mint leaf on wrapper before the final roll so that you can see it through the wrapper. Continue working until all wrappers are filled and rolled.

5. Place salad rolls 1⁄2 inch (1 cm) apart on a plastic-lined tray, and cover with plastic. Refrigerate until ready to serve. Cut salad rolls in half on the bias and serve with remaining lime dressing on the side as a dipping sauce.