This roll is shrimply irresistible (cue the red-lipped dancing ladies from the Robert Palmer ‘80s video). It’s a combo of lip-smacking fresh flavors tightly wrapped in rice paper. Feel free to use any blend of herbs in any amount you’d like. You can also replace the shrimp with lobster, bay scallops, crab or any other seafood you prefer. It’s out-of-this world delish.

  • 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. I don’t want it to fall apart on you!.

• To keep your rice paper roll intact, remove any tough stems on ingredients so they don’t poke through. (you shouldn’t have any, but just in case!)

• Your wrap should be full, but avoid overfilling as too much can stretch the paper wrapper and cause tears. You can always leave out the lettuce and just roll the shrimp.

• Gently roll your wrap (and try to avoid using your fingernails).

  • Prep time
  • Total Time

This recipe makes about 3 cups shrimp salad (enough for 9 summer rolls)

  • 1 pound cooked, peeled and deveined shrimp, chopped into small pieces
  • 1 stalk of celery, chopped into a small dice (about ⅓ cup)
  • 3 Tablespoons finely chopped chives
  • 2 teaspoons fresh lemon zest (from about 1 lemon)
  • 2 teaspoons chopped finely chopped dill
  • 1 teaspoon finely chopped tarragon
  • • 1 Tablespoon reduced-fat mayonnaise
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh black pepper
  • • 9-18 large pieces leafy lettuce, such as bibb, Boston, or baby butterhead
  • • 9 rice paper wrappers (sometimes called Vietnamese spring roll wrappers, or spring rolls skin)

To make the shrimp salad, combine the shrimp, diced celery, chives, lemon zest, dill, tarragon, mayo, olive oil, lemon juice, 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 a small scoop 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!


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