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Recipe Detail Page
Shrimp & Rice Paper Salad Cups
Spring 2024
You probably have a half-used package of rice paper rounds in the back of your cupboard (and for good reason… they seem to last indefinitely when wrapped well in plastic). Instead of going to all the effort of making salad rolls, break them up and soak them in a punchy dressing to turn them into a quick salad—it’s a tried-and-true Vietnamese cooking shortcut. Purchase cooked frozen shrimp in whatever size you like. You’ll need two to three boat-shaped salad leaves per person or, if using Little Gem leaves, four per person.
Serves 4
3 Campari tomatoes
3 tbsp (45 mL) fish sauce
3 tbsp (45 mL) fresh lime juice
1 tbsp (15 mL) packed light or dark brown sugar
2 cloves garlic, finely chopped
1 Thai chili, finely chopped
6 rice paper rounds
6 oz (170 g) frozen cooked shrimp, thawed and coarsely chopped
1/4 cup (60 mL) thinly sliced red onion
1 cup (250 mL) loosely packed basil leaves, torn if large
3 tbsp (45 mL) salted roasted peanuts, chopped
Romaine, bibb or Little Gem lettuce leaves to serve
1. Cut tomatoes in half. Working with one half at a time, coarsely grate flesh against a box grater set over a large bowl. Discard skin and repeat with remaining tomato halves. Add fish sauce, lime juice, sugar, garlic and chili. Stir to dissolve sugar.
2. Using a pair of scissors, cut rice paper into 1- to 2-inch (2.5- to 5-cm) squares. Add to dressing and give them a good toss. Let stand 2 to 3 minutes or until rice paper has softened.
3. Add shrimp, onion and basil. Toss again and tip out onto a serving platter. Top with peanuts and arrange lettuce around platter to serve. Let diners serve themselves by spooning salad onto lettuce leaves.
Serves 4
