Shrimp Salad Rolls

Serves 2 | Finish in 10 minutes


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,


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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