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Gluten-Free

Shrimp Salad Rolls with Thai Dipping Sauce

Fresh shrimp salad rolls are served with a deliciously sweet and spicy Thai dipping sauce. Each roll is filled with crisp vegetables, shrimp, and herbs. Impress family and friends with this easy dish.

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Related: Cooking with Monk Fruit Sweetener

Servings
4 to 6

Ingredients

Sauce

  • 1 red bell pepper, chopped
  • 2 tbsp apple cider vinegar
  • 1 tbsp peeled and minced ginger
  • 1 tbsp fish sauce
  • 2 tsp sesame oil
  • 2 cloves garlic, peeled
  • 1 tsp red pepper flakes
  • 1/4 tsp monk fruit sweetener (TRY: NOW Real Food Organic Liquid Monk Fruit)
  • 2 tbsp fresh lime juice
  • 2 tsp arrowroot starch

Rolls

  • 12 rice paper wrappers
  • 1 lb medium frozen cooked shrimp, thawed, tails removed and sliced in half
  • ½ cup each fresh cilantro and mint leaves
  • 1 head butter lettuce
  • 1 carrot, cut into matchsticks
  • ½ English cucumber, cut into matchsticks

Preparation

  1. Prepare sauce: To a small saucepan, add bell pepper, vinegar, ginger, fish sauce, sesame oil, garlic, pepper flakes, monk fruit and 1 cup water. Bring to a simmer on low for 10 minutes. Remove from heat. Using an immersion blender, blend sauce until smooth. In a separate bowl, whisk together lime juice and arrowroot. Whisk the arrowroot- lime mixture into sauce and bring to a simmer for 1 minute. Set aside to cool.
  2. Assemble rolls: Fill a shallow bowl with warm water. Soak 1 rice paper wrapper in water until softened and pliable, about 30 seconds. Spread wrappers on a clean tea towel. Along the bottom third of the wrapper, place about 4 shrimp halves. Top with cilantro and mint leaves. Top with 1 lettuce leaf and a few pieces each of carrot and cucumber. Fold sides over and tightly roll up. Place on tray, seam side down; cover with damp towel. Repeat with remaining ingredients to make 12 rolls. Cut each roll diagonally in half. Serve with dipping sauce.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 318
  • Carbohydrate Content 40 g
  • Cholesterol Content 214 mg
  • Fat Content 4 g
  • Fiber Content 4 g
  • Protein Content 32 g
  • Saturated Fat Content 1 g
  • Sodium Content 575 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 1 g
  • Polyunsaturated Fat Content 2 g