RecipeShrimp Salad Summer Roll

Nutrition Facts
Amount per Serving
  • Calories: 140
  • Protein: 20 g
  • Total Fat: 3.5 g
    • Unsaturated Fat: 3.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 155 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 0 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 290 mg

This shrimp salad is a summertime savior. It’s a flawless combination of flavors all tightly wrapped in rice paper for effortless enjoyment. It’s low-carb and shrimply irresistible. You can use any combination of herbs, in any amount that you’d like for this recipe. For a special treat, swap shrimp for lobster, scallops, or a combination of your favorite seafood. 

  • Here are a few tips on how to wrap and roll like a pro:
  • • Only soak your rice paper for about 10 to 15 seconds to soften, and if your water is hot, it may need even less time, only 7 to 8 seconds.
  • .
  • • If you’re a slow roller, you may want to submerge your rice paper for 7 to 8 seconds as it will continue to soften as you pile up your ingredients.
  • .
  • • To keep your rice paper roll intact, remove any tough stems on ingredients so they don’t poke through.
  • .
  • • Your wrap should be full, but avoid overfilling as too much can stretch the paper wrapper and cause tears.
  • .
  • • Gentry roll your wrap (try to avoid using your fingernails).
  • Prep time
  • Total Time
This recipe makes about 1 ½ cups shrimp salad and 6 summer rolls
Ingredients:
  • • 1 pound cooked, peeled and deveined shrimp, chopped into small pieces
  • • 1 sprig of celery, chopped into a small dice (about ⅓ cup)
  • • 2 teaspoons fresh lemon zest, from about 1 lemon
  • • ½ teaspoon fresh lemon juice
  • • 3 Tablespoons finely chopped chives
  • • 2 teaspoons chopped finely chopped dill
  • • 1 teaspoon finely chopped tarragon
  • • 2 teaspoons reduced-fat mayonnaise
  • • 1 teaspoon extra virgin olive oil
  • • ¼ -½ teaspoon kosher salt
  • • ⅛ -¼ teaspoon fresh black pepper
  • • 6-12 large pieces leafy lettuce, such as bibb, Boston, or baby butterhead
  • • 6 rice paper wrappers (sometimes called Vietnamese spring roll wrappers, or spring rolls skin)
Preparation:

To make the shrimp salad, combine the shrimp, diced celery, lemon zest, lemon juice, chives, dill, tarragon, mayonnaise, olive oil, salt, and pepper in a bowl. Gently stir to combine, and set aside until you are ready to make the summer rolls.

Prep your rice paper wrapper, working with one sheet at a time, by submerging it into warm water until it just begins to soften, about 10-15 seconds. Remove the wrapper from the warm water and place on a large dinner plate or any flat surface that won’t stick. About ⅓ of the way down the wrapper, lining the ingredients up evenly along the width of the rice paper, place 1-2 pieces of the leafy lettuce, and about ¼ cup of the shrimp salad.  

Fold the summer roll by rolling it up “burrito-style”; folding the side closest to you up and over the filling, tucking in the sides, and then continuing to carefully tuck-and-roll the paper around the filling, into a neat roll. Repeat until you’ve used up all of the ingredients and serve immediately.

Try this Spicy Mango Summer Roll!