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.
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  • • 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.
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  • • Your wrap should be full, but avoid overfilling as too much can stretch the paper wrapper and cause tears.
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  • • 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
  • • 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)

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!