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Shrimp Lettuce Wraps and Spring Rolls

Makes 10 servings
Time 45 min
These refreshing wraps make a great snack or appetizer. For a vegetarian version, wrap thinly sliced fried or baked tofu inside the rolls instead of shrimp.
Ingredients
  • Spring Rolls
  • 1 pound cooked shrimp, halved
  • 4 ounces thin rice noodles
  • 2 carrots grated (2 tablespoons reserved for dipping sauce)
  • 5 scallions cut into 1/2-inch lengths
  • 1 medium cucumber peeled, seeded and cut into thin matchsticks
  • 1 cup mung bean sprouts
  • Generous handfuls fresh Thai (or regular) basil, mint and cilantro leaves
  • 1/3 cup peanuts chopped
  • 1 head green-leaf lettuce leaves separated, rinsed and dried
  • 10 spring roll wrappers
  • Dipping Sauce
  • 1 Thai chile pepper or jalapeño seeded and finely chopped
  • Juice from 1 large lime (about 1/4 cup)
  • 1 tablespoon sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons shredded carrot
  • 2 cloves garlic finely chopped
Method

Bring a medium pot of water to a boil over high heat. Remove from heat and add rice noodles. Let soften for about 10 minutes. Drain thoroughly, rinse under cold water, and drain again.

Arrange carrots, scallions, cucumber, sprouts and herbs on a platter. Put shrimp, noodles and peanuts in bowls. Stack lettuce leaves on a plate.

Make the dipping sauce by combining the chili and lime juice in a small bowl. Add the sugar, fish sauce, carrot and garlic and stir until the sugar dissolves. Serve in small bowls.

For lettuce wraps, pile some of each ingredient on a lettuce leaf. Roll or fold the leaf around the ingredients, forming a package. Serve with dipping sauce.

For spring rolls, dip a wrapper in hot water for about 10 seconds. Spread on a cutting board or plate and layer ingredients on bottom third of wrapper. Fold the bottom of the wrapper up over the ingredients. Fold in sides, then continue rolling up. Place seam side down on plate.  Serve with dipping sauce.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Spring Rolls
  • 1 pound cooked shrimp, halved
  • 4 ounces thin rice noodles
  • 2 carrots grated (2 tablespoons reserved for dipping sauce)
  • 5 scallions cut into 1/2-inch lengths
  • 1 medium cucumber peeled, seeded and cut into thin matchsticks
  • 1 cup mung bean sprouts
  • Generous handfuls fresh Thai (or regular) basil, mint and cilantro leaves
  • 1/3 cup peanuts chopped
  • 1 head green-leaf lettuce leaves separated, rinsed and dried
  • 10 spring roll wrappers
  • Dipping Sauce
  • 1 Thai chile pepper or jalapeño seeded and finely chopped
  • Juice from 1 large lime (about 1/4 cup)
  • 1 tablespoon sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons shredded carrot
  • 2 cloves garlic finely chopped