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.