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.


  • 340 g (12 oz) Canadian (pre-cooked) cold water shrimp (125–175 count), defrosted, rinsed, and pat dry
  • 100 g dried rice vermicelli noodles
  • 1–2 tbsp (15–30 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
  • 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
  • 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)


  1. Cook the rice vermicelli according to package instructions. Rinse with cold water, and drain well; set aside.

  2. 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.

  3. Arrange the noodles, vegetables, herbs, and shrimp in separate dishes for easy preparation.

  4. Fill a large bowl or dish with warm water.

  5. Quickly dip the rice paper into the warm water with the smooth side facing down. Turn it as needed to ensure even wetness. Lay it out on a cutting board or clean surface, smooth side down.

  6. Place a small amount of noodles on the lower third of the wrapper, leaving 1-2 inches clear around the bottom, left and right sides. Add cabbage, bean sprouts, cucumber, carrot, and mushroom strips on top of the noodles. Arrange around 10 shrimp in a row above the pile of noodles and vegetables. Garnish with mint leaves and cilantro sprigs.

  7. 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. Set the completed roll on a platter with space between each to prevent sticking. Repeat with the remaining ingredients.

  8. Cover rolls with plastic wrap.

For the Dipping Sauce:

  1. 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.

  2. Serve the fresh fall salad rolls as is, or cut the rolls in half before serving them with the dipping sauce.

Chef's Tips

Ingredient Substitutions:

  • Replace cold water shrimp with cooked crab or lobster meat.
  • If portobello mushrooms aren't available, use sliced white or cremini mushrooms.
  • Use Thai basil or basil leaves in place of mint or cilantro.
  • For the dipping sauce, lemon juice or white vinegar can be used instead of fresh lime juice.

Serving and Storage:

  • It's best when eaten on the same day.
  • For later use or quick meals, wrap individual rolls in plastic to maintain the softness of the wrapper. Store these in an airtight container for up to 3 days.
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Health Benefits of Cold Water Shrimp

  • Immune & Skin Health: Cold water shrimp are an excellent source of zinc, which boosts the immune system and maintains healthy skin, as well as selenium, a potent antioxidant that guards against oxidative stress.
  • Bone & Muscle Wellness: This seafood provides a good source of magnesium, vital for muscle function, bone development, and energy metabolism.
  • Brain & Blood Development: A source of omega-3 fatty acids, cold water shrimp may support the physical development of the brain, eyes, and nerves in young children. It's also an excellent source of Vitamin B12, which aids in red blood cell formation.