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Shrimp Rolls with Spicy Vietnamese Dressing


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  • 1 1/2 lb medium shrimp, peeled and deveined
  • 1 tbsp minced ginger
  • 1/3 cup rice wine or sake
  • 1 1/2 tsp toasted sesame oil
  • Juice from 6 limes (about 1 cup)
  • 1/2 cup sugar
  • 1/2 cup Splenda Granulated
  • 1/3 cup light soy sauce
  • 1 1/2 tbsp minced fresh garlic
  • 1 tsp red pepper flakes
  • 2 heads Boston, or butterhead, lettuce
  • 2 cups fresh basil leaves
  • 3 medium carrots, peeled and finely grated (about 1 1/2 cups)
  • 1/3 lb rice stick noodles, softened in boiling water and drained thoroughly



Step 1

In a bowl, toss shrimp with ginger, wine, and oil. Cover with plastic wrap and refrigerate 20 minutes.

For dressing:

Mix lime juice, sugar, Splenda, soy sauce, garlic, and pepper flakes in a bowl; set aside. Core lettuce and separate leaves; rinse and dry them. Cook shrimp with its marinade in a medium pan or wok over medium-high heat, turning shrimp until opaque, 2 or 3 minutes.

To make wraps:

Place 3 shrimp inside each lettuce leaf along with 2 or 3 basil leaves, 1 tbsp carrots and a small handful of noodles and roll up. Divide dressing among 4 small dishes for dipping.


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