Shrimp Salad Rolls

I've found myself in a lunch rut lately. I've been eating the same old salad forever! Greens, chicken and dressing. Repeat x 100. As easy as it is to grab in the morning, I'm getting tired of it. Since time is short in the morning, I need something I can make ahead of time, that's easy to throw together and still healthy. No drive thru!

This week I vowed to change the lunch routine up. Bring on the salad rolls! They're exactly what I was looking for. A salad roll is a Vietnamese dish traditionally consisting of meat, vegetables and rice vermicelli all wrapped in rice paper. Rice paper wrappers and vermicelli can be found in the International isle of the grocery store and are very inexpensive. Once you buy them they'll last quite a while. When making salad rolls, it's best to have all your ingredients ready to go before you start working with the soaked rice papers. Also be sure to have a few extra wrappers on hand. It took me a few times to get the hang of it! It's easy once you get the first one rolled up.  Of course, you'll need a dip. This is the best part of salad rolls in my opinion. I went with Green Garden Orange miso salad dressing. It has a nice, spicy kick! Nothing too crazy though, just a little zing. Perfect for dipping fresh salad rolls. If you're like me and supposed to stay away from gluten, you'll be pleased to know that all Green Garden dressings are gluten free! My husband and I have been eating these shrimp salad rolls all week! You know what's going to happen though. I'll eat these so much that I'll go back to salads and the whole cycle will start over again.

 

Shrimp Salad Rolls

Serves 2 | Finish in 10 minutes
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Delicate rice wrappers are filled with shrimp, noodles and vegetables. Cooked chicken or beef can be substituted for shrimp.

Ingredients

1 cup cooked rice vermicelli,
1/4 cup thin sliced cucumber,
1/4 cup thin sliced red peppers,
1 cup Shredded lettuce,
12 cooked shrimp,
4 Rice Paper wrappers and hot water for soaking,
1/2 cup Green Garden Orange Miso dressing,

Directions

Cook the rice noodles according to the package directions. Drain, rinse with cold water and set aside.
Slice the cucumber, red pepper and lettuce.
Work with one wrapper at a time. Completely submerge the wrapper in hot water until soft, about 10 seconds. Remove the wrapper from the water and place it on the counter.
Lay 3 shrimp down in the middle of the wrapper followed by 1/4 cup rice vermicelli, cucumber, red peppers and lettuce.
Drizzled a small amount of Orange Miso dressing over the lettuce. This step is optional.
Fold the bottom half of the rice paper wrapper over the filling. Fold the sides of the wrapper in, then press firmly down to hold the folds in place and roll the entire wrapper up from the bottom to the top.
Repeat with the remaining wrappers.
Serve with additional Green Garden Orange Miso dressing as a dip.


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