Shrimp Salad Rolls

30 12 servings, 2 rolls (150 g) and 1-1/2 Tbsp. (25 mL) sauce each
Recipe By
(4) 3 Reviews
Prep Time
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12 servings, 2 rolls (150 g) and 1-1/2 Tbsp. (25 mL) sauce each

What You Need

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Make It

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  • Prepare vermicelli as directed on package. Drain; rinse with cold water. Drain well. Place in large bowl. Add dressing, mint, cilantro 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.

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.


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

Nutritional Information

Serving Size 12 servings, 2 rolls (150 g) and 1-1/2 Tbsp. (25 mL) sauce each
Calories 240
% Daily Value
Total fat 11g
Saturated fat 1.5g
Cholesterol 75mg
Sodium 290mg
Carbohydrate 25g
Dietary fibre 2g
Sugars 4g
Protein 13g
Vitamin A 8 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • CherylDee |

    Time consuming, but, delicious!!!

  • Betty65 |

    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.

  • vickilsw |

    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.