Shrimp and cucumber salad rolls

Prep 25 min
Total 25 min

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1 340-g pkg
frozen cooked shrimp, thawed and patted dry
8 sheets
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.



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

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

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