Rainbow Shrimp Salad Rolls

If there is one thing I really, really love, it’s fresh, veggie packed, snack foods!! Everyone thinks that salad rolls are a pain in the butt to make, but seriously, they are so versatile and can be made any way you like them!

Firstly, you need to start by cutting up all the veggies and prepping whatever type of protein you prefer. For this recipe I went with shrimp, but if used shredded chicken, steak, sliced fried tofu. Like I said though, I went with shrimp this time. So start by cooking the shrimp in a frying pan with a drop of oil and some minced garlic. Once cooked, remove from heat and set aside.

Next, you’ll want to cook your vermicelli noodles. In. A medium pot, boil water. Once it’s boiled, add vermicelli and cook following the directions. Normally it takes 3-5 minutes to cook fully without being mushy. Drained water and cool in fridge. Then, it’s time to prep your veggies! Get out all your favourites… truthfully though, a few staples must be sweet bell peppers, julienne carrots, cucumbers and bean sprouts (all sliced thinly). I also add cilantro because I love it so so much.

Now, you will pull out rice paper and a large shallow bowl of very warm water. One rice paper at a time, you will plunge it into the water for approx 2 minutes, covering fully. Pull out slowly and make sure it doesn’t get all wrinkled up. Spread out on a glass plate (I find the wooden surfaces can rip the paper more, it’s very fragile) and add your filling into the middle left side. Don’t get crazy and fill too full as it can rip when rolling, but also make sure you are putting enough inside to not need 15 of them! Put all ingredient inside, EXCEPT for the shrimp.

food the sides of the rice paper (at the ends of the veggies) in once, then take left side (veggies a little closer to the edge of this side) and fold paper over the veggies. Press and roll once, then add in your shrimp.

Then continue rolling until done. I like to dip them in a delicious Spicy Tangy Peanut Butter Sauce as well. Recipe to follow 😉😉

Rainbow Shrimp Salad Rolls

  • 10 rice paper wraps
  • 1 frozen package shrimp, thawed, cooked and cooled
  • 1 tsp olive oil (or sesame)
  • 1 tsp minced garlic
  • 1 sweet bell pepper (red or yellow look prettiest) sliced thin
  • 1 medium carrot, peeled and julienned OR sliced thin
  • 1/4 package of vermicelli rice noodles, cooked and cooled
  • 1/2 cucumber sliced thin lengthwise
  • green onion sliced thin same length as peppers
  • handful bean sprouts
  • handful cilantro (large stems removed)

**** great additions but not shown as I didn’t have them handy – beets and Swiss chard****

Firstly, fry shrimp over medium heat in a fry pan with oil and garlic until cooked. Then boil a pot of water and add rice noodles (use cooking directions on packaging). While that is cooking, start to prep your vegetables. Wash and cut thinly length wise.

in a bowl of warm water, dunk rice paper one at a time for 1-2 minutes until soft and pliable. The place onto counter or plate. Place all ingredients, EXCEPT the shrimp onto the middle left side of the wrap. Fold in sides and then roll from closest side once over the veggies. Then add in the shrimp and continue rolling, make them however you like them!

Dip into a delicious Spicy Peanut Butter sauce and Enjoy ❤️ Can’t wait to hear what you think!

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