Thai Shrimp Rolls with Julienne of Vegetables

The chef's knife is used to create uniform vegetable strips for the summer rolls. Use a paring knife to remove the lettuce leaf ribs. Using lettuce leaves to line the rice paper helps prevent the paper from tearing as you form the rolls.


4 servings (serving size: 1 roll and about 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 127
Caloriesfromfat 5 %
Fat 0.7 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 7.8 g
Carbohydrate 22.5 g
Fiber 2.2 g
Cholesterol 43 mg
Iron 1.4 mg
Sodium 171 mg
Calcium 42 mg


3 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon fish sauce
1/8 teaspoon Thai red curry paste
1 ounce uncooked rice sticks
4 medium romaine lettuce leaves
4 (8-inch) round sheets rice paper
8 large fresh basil leaves
8 medium shrimp, peeled, steamed, and halved lengthwise (about 4 ounces)
20 (2-inch) julienne-cut seeded peeled cucumber strips
20 (2-inch) julienne-cut carrot strips
20 (2-inch) julienne-cut green onion tops
12 medium fresh mint leaves


To prepare sauce, combine vinegar, honey, fish sauce, and curry paste, stirring with a whisk. Set aside.

To prepare rolls, cook rice sticks according to package directions; drain and rinse under cold water. Drain.

Trim fibrous ribs from lettuce leaves to flatten leaves.

Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft. Place sheet on a flat surface. Arrange 1 lettuce leaf over sheet. Top lettuce with 2 basil leaves, 4 shrimp halves, 2 tablespoons noodles, 5 cucumber strips, 5 carrot strips, 5 green onion strips, and 3 mint leaves. Fold sides of sheet over filling, and roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to prevent drying). Repeat procedure with remaining rice sheets, lettuce, basil, shrimp, noodles, cucumber, carrot, green onion tops, and mint. Serve with the sauce.

David Bonom,

Cooking Light

March 2004
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