These shrimp salad rolls are one of our favorite salad roll combinations. You can play with different ingredients and sauces. The tricky part is rolling them up. As you can tell, mine don’t look nearly as good as you would find in a restaurant but they still taste delicious!
Salad rolls make a great frugal meal. The ingredients are normally very inexpensive, plus they are served cold so its a great take-along lunch!
Start by cooking your vermicelli noodles according to the instructions on the package. Rinse with cold water and strain well.
The shrimp is easy to prepare, when you use precooked shrimp. Just remove the tails & slice each one in half, lengthwise, so they will lay flat.
Cut your carrot into matchsticks. I’ve also cheated and used the large holes on my box grater before.
Cut/tear the lettuce into piece about 1/4 the size of your rice paper.
Soften the rice paper by dipping it in a dish with a few inches of water, for a few seconds. This part is trial & error. Too long and it will kind of fall apart. Not long enough and it won’t roll up right. We dip & count to 4 here, but check your paper for instructions.
Put your rice paper onto a flat surface. I use my giant cutting board as my usual workspace. Top each rice paper with vermicelli, carrots, lettuce, and shrimp.
Fold the bottom up and roll closed. Serve with peanut sauce.
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