Shrimp And Cucumber Salad Rolls

Name: Shrimp And Cucumber Salad Rolls
Prep time: 25 min
Total time: 25 min
Cuisine: american
Ingredients: 1 340-g pkg frozen cooked shrimp, thawed and patted dry; 8 sheets rice paper; 1 mini cucumber, thinly sliced; 2 cups hearty microgreens

Prep Time25 min
Total Time25 min

By Chatelaine

Cucumber, radish and chicken salad rolls

Photo, Erik Putz.

Ingredients

1 340-g pkg frozen cooked shrimp, thawed and patted dry
8 sheets rice paper
1 mini cucumber, thinly sliced
2 cups hearty microgreens

Instructions

LAY a damp kitchen towel on the counter. Fill a large bowl with warm water and soak 1 rice paper in water until pliable, about 30 sec. Place round on towel. Arrange a few cucumber slices along bottom third of round. Top with microgreens and 3 to 4 shrimp.
LIFT bottom of rice paper over filling, then roll toward the centre. Fold in sides, then continue rolling to form a log. Repeat. Slice rolls in half diagonally. Serve with Thai, miso or peanut sauce.

Chatelaine Quickies: No-cook shrimp, mango and avocado rolls

Nutrition (per serving)

Calories 79, Protein 10g, Carbohydrates 7g, Fat 1g, Sodium 111mg.
Excellent source of vitamin B12.

Get more of our best no-cook recipes.

Get more easy, make-ahead holiday appetizer recipes.

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FILED UNDER:

barbecue summer appetizer No Cook side dishes Salads seafood Quick Weeknight Dinners Spring rolls

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