Shrimp Salad Rice Wrapper Rolls

Prep time: 10min
Total time: 35min
Serves 4
1/2 pkg
vermicelli rice noodles
113 g
2 tbsp
hoisin sauce
30 mL
1 pkg
frozen cooked shrimp, thawed, tails removed
340 g
12
8-in. (20-cm) rice wrapper rounds
1
carrot, coarsely grated
1/2
English cucumber, sliced into thin 2-in. (5-cm) sticks
1
mango, peeled, sliced into long thin wedges
1 cup
loosely packed fresh mint leaves
250 mL
Per serving (1/4 of the recipe):
calories
380
fat
3 g
carbs
62 g
sugar
15 g
protein
27 g
cholestrol
170 mg
fibre
3 g
sodium
460 mg

Directions

  1. In a large bowl, soak vermicelli rice noodles in cold water for 15 min. Drain well and mix in hoisin sauce. Set aside. Pat shrimp dry with paper towel. Slice shrimp in half lengthwise and set aside.

  2. Immerse 1 rice wrapper at a time in large bowl of cold water and let stand until soft, about 2 min. Smooth out softened rice paper round on work surface.

  3. Lay 4 pieces of shrimp in a row in centre of rice wrapper, leaving about 1 1/2 in. (4 cm) space at both ends. Top shrimp with 1/2 cup (125 mL) noodles, 1 tbsp (15 mL) carrot, 2 or 3 cucumber sticks, 2 mango wedges and a few mint leaves.

  4. Fold edge of rice wrapper nearest to you over filling, tucking in filling as tightly as possible. Fold in both "ends" of the wrapper to seal in filling, continue to roll tightly. Repeat with remaining wrappers and filling.

Tip

Can’t find rice wrapper rounds? Substitute small flour tortillas or Boston lettuce leaves.