Cold shrimp rolls
A protein-rich appetizer that’s sure to impress your holiday guests. For the vegetarian option, use firm tofu instead of shrimp.
This recipe has been adapted to include Health Canada’s food safety guidance.
101 cal
Serves 20
Prep time
0h 25m
Cook time
Total time
0h 25m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Clean and dry all food preparation surfaces. -
Step 2
Before using, scrub carrots with a clean vegetable brush under cool running water, and rinse coriander and mint. -
Step 3
Peanut dipping sauce: In a bowl, stir together hoisin sauce and peanut butter. Slowly whisk in rice vinegar and enough of the warm water until smooth and combined. -
Step 4
Place noodles in a large bowl and pour boiling water over top. Let stand for 10 minutes. Drain and rinse under cold water. Combine with carrot, mushrooms, coriander, mint and soy sauce. Stir in 2 tbsp (25 mL) of the dipping sauce. -
Step 5
Fill a shallow bowl or dish with warm water. Submerge one rice paper wrapper at a time for about 30 seconds or until softened. Place on a damp, clean tea towel and put 1/10th of the noodle mixture in the centre. Top with two shrimps and fold ends in and roll up jelly-roll style. Repeat with remaining ingredients. Cover rolls with damp paper towels and plastic wrap. Refrigerate for up to two hours. Cut each roll in half on the diagonal to serve. -
Step 6
Serve remaining sauce with rolls. -
Step 7
Store any leftovers away in the fridge within two hours, or sooner if they are in a warm location.
Nutritional information
Per serving (per 2 rolls)
- Calories
- 101
- Protein
- 5 g
- Sodium
- 230 mg
- Potassium
- 95 mg
- Total fat
- 2 g
- Saturated fat
- 0 g
- Cholesterol
- 22 mg
- Carbohydrates
- 17 g
- Fibre
- 1 g
- Sugars
- 0 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.
