Shrimp Salad Rolls

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prep time

30 min

total time

30 min

makes

12 servings, 2 rolls (150 g) and 1-1/2 Tbsp. (25 mL) sauce each

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kraft

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What You Need

227 g (1/2 of 454-g pkg.) rice vermicelli, uncooked

1/3 cup Kraft Asian Sesame Dressing

1/2 cup fresh mint, chopped

1/2 cup fresh cilantro, chopped

4 green onions, chopped

24 round rice paper sheets (8-1/2 inch)

1 lb. (450 g) cooked cleaned medium shrimp, cut lengthwise in half

3 cups coarsely shredded Boston lettuce

3/4 cup Kraft Smooth Peanut Butter

1/3 cup water

1/4 cup lime juice

1 Tbsp. sugar

2 tsp. hot pepper sauce

Make It

PREPARE vermicelli as directed on package. Drain; rinse with cold water. Drain well. Place in large bowl. Add dressing, mint, cilatnro and onions; mix lightly.

FILL pie plate with warm water. Add 1 rice paper sheet; press to completely cover with water. Let stand 30 sec. Remove paper from water; place on cutting board. Place 5 or 6 shrimp pieces, about 1/3 cup vermicelli mixture and about 2 Tbsp. lettuce on centre of paper; fold in opposite sides of paper, then roll up burrito-style. Repeat with remaining rice paper, shrimp, vermicelli mixture and lettuce.

PLACE rolls, seam-sides down, on platter. Mix remaining ingredients until blended. Serve with shrimp rolls.

kraft kitchens tips

Food Facts

Since the rice paper sheets become soft and sticky once they have been moistened with the water, you need to use them to prepare the salad rolls immediately after soaking them.

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rating

Delicious! I used two layers of rice paper for each roll and that eliminated the worry of the sheets getting holes in them while rolling. I also omitted the cilantro because my husband doesn't care for it. They were wonderful without it.
posted by Betty65 | on 10/22/2012

rating

Yum! Once I figured out that the rice paper sheets needed to be wrapped really pronto after soaking, I made rolls that looked and tasted as good as the ones at restaurants. Will make again.
posted by a cook | on 6/11/2012