Recipe: Shrimp Rice Paper Rolls

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Take a bigger bite out of life! Here, refreshingly healthy Shrimp Rice Paper Rolls from

Book Lover’s Day
These Shrimp Rice Paper Rolls are perfect for all book lovers–not only can you feed your Book Club a scrumptious summer snack, but you can also read while devouring these one-handed fresh rolls!


Zesty Shrimp Filling

¼ cup mayonnaise
1 tbsp chopped Italian flat leaf parsley
2 tsp wasabi paste
1 tsp soy sauce
1 tsp fresh lime juice
½ tsp lime zest
8oz cooked shrimp, coarsely chopped

6 round rice paper wrappers (8.5-inch diameter)

6 romaine lettuce leaves
1 large carrot, peeled and julienned
1 cucumber, peeled and julienned
1 avocado, thinly sliced
2 tbsp chopped fresh basil

Wasabi Dipping Sauce
¼ cup mayonnaise
2 tsp soy sauce
1 tsp wasabi paste
1 tsp fresh lime juice


  1. For the shrimp rice paper rolls, in a medium bowl, combine mayonnaise, parsley, wasabi paste, soy sauce, lime juice and lime zest. Stir well to combine. Add shrimp and mix together. Place 1 rice paper sheet in a shallow bowl of hot water just until softened, about 1 minute. Lay rice paper sheet on a damp tea towel. Place lettuce leaf down the center of the rice sheet, leaving a 1-inch border at the top and bottom. Place 2 heaping tablespoons of the shrimp mixture lengthwise on the lettuce leaf, followed by carrots, cucumber, avocado and a sprinkling of basil. Fold up the bottom 1-inch border of rice paper placing it over the filling. Fold in the right side, followed by the left side and then the top, forming a tight cylinder. Repeat with remaining rice paper sheets and filling. Serve with dipping sauce.
  2. For the dipping sauce, in small bowl, whisk together mayonnaise, soy sauce, wasabi paste and lime juice. Serve with rice paper rolls

Yield: 6 rice paper rolls

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