Classic Fresh Shrimp Salad Rolls

FreshAIG Quick Facts

• Species: White Shrimp (Litopenaeus setiferus)
• Total Time: 25 minutes
• Diet Type: Dairy-Free, Gluten-Free (with tamari)

Preparation Method: Gently poach the shrimp until just cooked, then immediately chill in an ice bath to preserve their tender texture and vibrant color before assembling the rolls.

Serves: 4 people

Ingredients

• 1 lb fresh medium shrimp, peeled and deveined
• 8 to 10 round rice paper wrappers
• 1 head butter lettuce, leaves separated and washed
• 1 large carrot, peeled and julienned
• 1 large English cucumber, seeded and cut into thin matchsticks
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/2 package (about 4 oz) thin rice vermicelli noodles, cooked and cooled

Instructions

1. Bring a large pot of lightly salted water to a gentle simmer. Add the fresh shrimp and poach for 2 to 3 minutes until they turn a vibrant pink and curl slightly.
2. Immediately remove the shrimp with a slotted spoon and transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain well and slice each shrimp in half lengthwise.
3. Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 to 15 seconds until it just begins to soften, then lay it flat on a clean, damp cutting board.
4. Arrange 3 to 4 shrimp halves in a row across the center of the wrapper, cut side facing up. Layer a small handful of lettuce, vermicelli noodles, cucumber, carrots, mint, and cilantro over the shrimp.
5. Fold the sides of the rice paper in over the filling, then tightly roll the wrapper up from the bottom, enclosing the ingredients securely. Repeat with the remaining wrappers and filling.
6. Serve the shrimp rolls immediately with your favorite peanut or hoisin dipping sauce, using ingredients sourced from local markets.