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Shrimp and cucumber salad rolls

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  • Prep Time25 mins
  • Total Time25 mins
Shrimp and cucumber salad rolls

Photo, Erik Putz.

Chatelaine Triple Tested

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.

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