Shrimp Salad Fresh Rolls

If seeing is believing, you’d better believe everything you see inside this fresh roll is delicious! Each one is packed full of healthy mushrooms, vegetables, and Canadian shrimp. Don’t forget to dip into the Vietnamese-style sauce for the complete experience! This is finger food done right.

Prep time:

30 minutes
Cook time:

10 to 15 minutes
Makes:

10-20 servings

Ingredients

100 g dried rice vermicelli noodles
1–2 tbsp (15 to 30 ml) olive oil
2 large or 3 medium portobello mushrooms, cleaned, and cut into thin strips,
salt to taste
10–20 pcs small (8-inch diameter) round rice paper wrappers (see Chef’s Tips)
1¼ cup (120 g) purple cabbage OR Brussels sprouts, finely shredded
1¼ cup (125 g) bean sprouts
2 small Persian cucumbers OR ½ English cucumber, julienned
1 medium carrot, julienned
12 oz (340 g) Canadian (pre-cooked) cold water shrimp (125–175 count), defrosted, rinsed, and pat dry
20–30 mint leaves, washed and dried
10–20 sprigs cilantro, washed and dried
For the dipping sauce:
¼ cup (63 ml) fish sauce
3 tbsp (39 g) sugar
½ cup (125 ml) water
3 tbsp (45 ml) lime juice
2 cloves garlic, minced
1 bird’s eye/Thai chili, thinly sliced (optional)

Cook the rice vermicelli according to package instructions. Rinse with cold water, and drain well; set aside.
In a large skillet over medium-high heat, heat oil until shimmering. Add the sliced mushrooms and stir until mushrooms are coated. Cook without stirring for 5 minutes or until caramelized. Stir and sauté until tender; 5 minutes. Transfer mushrooms to a small dish, sprinkle with salt, and allow to cool.
Fill a large bowl or dish with warm water.
Arrange the noodles, vegetables, herbs, and shrimp in separate dishes for easy preparation.
Quickly dip the rice paper (or layer two pieces together) into the warm water with the smooth side away from you, and rotate the rice paper as needed. Place the damp rice paper wrapper, smooth side down, onto a large cutting board or a clean, flat work surface.
Lay and flatten a small handful of the cooked rice noodles on the ⅓ portion of the wrapper that is closest to you. Leave about 1–2 inches on the bottom and left and right sides free from ingredients. Top the noodles with 1–2 tablespoons each of shredded cabbage and bean sprouts. Add a few pieces of cucumber, carrot, and 2–3 slices of mushroom. Place about 2 tablespoons (approximately 10 pieces) of cold water shrimp directly in front of the noodle-vegetable mound. Add 2 or 3 mint leaves and a sprig or two of cilantro on top of the shrimp.
Fold the left and right sides of the wrapper onto the ingredients. The wrap should now look like a rectangle, with rounded top and bottom edges. Fold the bottom edge over the ingredients and begin to tuck in the ingredients as you tightly roll the wrapper toward the farthest edge. Place the finished roll onto a large platter, making sure not to stack them or have them touch each other as the wrapper will remain sticky, and the rolls may stick to each other. Repeat process with the remaining ingredients.
Cover rolls with plastic wrap.

For the dipping sauce:

In a small bowl, whisk together the fish sauce and sugar until sugar is dissolved. Add in the water, lime juice, minced garlic, and thinly sliced chili (optional). Whisk until well combined.
Serve the fresh fall salad rolls as is, or cut the rolls in half before serving them with the dipping sauce.

Though not necessary, use a double layer of rice paper wrapper when assembling. This prevents the sharper ends and harder parts of the ingredients from tearing the rice paper as you roll.
Use cooked crab or lobster meat in place of the cold water shrimp, if desired.
Sliced white or cremini mushrooms can be used if portobello mushrooms are unavailable.
Fresh Thai basil or basil leaves can be added to the herbs or used instead of either the mint or cilantro.
Use lemon juice or white vinegar as a quick substitute for fresh lime juice for the dipping sauce.
Feel free to arrange or omit certain ingredients in the roll as desired; however, the main ingredient (the shrimp, crab, or lobster meat) should be laid in front of the mound of ingredients, so that it appears on top of the roll when assembled.
Best eaten the day of; however, for a quick and easy meal option or snack, wrap rolls in plastic wrap to keep the wrapper soft and prevent rolls from sticking to each other. Store in an airtight container for up to 3 days.