Shrimp and cucumber salad rolls

This article has not been rated yet.


25 min


25 min

Shrimp and cucumber salad rolls

Photo, Erik Putz.


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


  • 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

[bc_video video_id=”5021925206001″ account_id=”10190175001″ player_id=”r1zRQqV3″]

Nutrition (per serving)

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