Scott Peterson
Total Time
1 Hour
Makes 8 to 10 appetizer servings

These colorful lettuce wraps with shrimp mimic Vietnamese spring rolls. You'll find cellophane noodles—also called bean thread or glass noodles—and the other Asian ingredients used here at Asian grocery stores and most large supermarkets. Rice sticks or vermicelli may be substituted (follow package directions to prepare). If possible, use hydroponically grown Boston or butter lettuce sold in sturdy plastic containers that protect the leaves.

How to Make It

Step 1

Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.

Step 2

Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.

Step 3

In a small bowl, mix chile flakes and lime juice and let sit several minutes. Add garlic, sugar, and fish sauce; whisk until sugar is dissolved. Transfer sauce to a serving dish.

Step 4

To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into sauce.

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

DeweyDell's Review

January 26, 2014
Took this to a party and it was a huge hit, the dipping sauce was really delicious.

mwarri20's Review

February 15, 2010
I agree with the previous reviewer! This is a delicious dish. I added sesame oil, chili oil, and tamari to the sauce to give it a little more flavor. Also served it with some hoisin sauce for a little extra sauce option. I would also consider swapping white rice for the bean thread noodles since hey can get a little slippery. I recommend this dish for a light healthy meal.

piacere's Review

December 19, 2008
Pleasing to the eye as well as the palate. The crisp fresh flavors of the vegetables with the brinyness of the shrimp and the hot / sour / salty /sweet flavors of the dipping sauce are a perfect combination. We serve these as the meal for the two of us and as appetizer or small plate and wine pairing item for a larger group.