- LRN Recipe Box
- 7 Ingredients or Less
- Made with milk products
- Heart Healthy
- Low Calorie
- Low Carb
- Low Sodium
- President's Choice
Recipe developed by Emily Richards, PH Ec
© Heart and Stroke Foundation 2011
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Quarter of a 400 g package fine brown rice vermicelli noodles
1 carrot, shredded
250 mL (1 cup) shiitake mushrooms caps, thinly sliced
60 mL (1/4 cup) chopped fresh coriander
25 mL (2 tbsp) chopped fresh mint
25 mL (2 tbsp) sodium reduced soy sauce (to make this recipe gluten free, use tamari instead of soy sauce)
20 large cooked shrimp, tail removed (about 250 g/8 oz)
10 rice paper wrappers (22 cm/8 3/4 inch diameter)
Peanut dipping sauce:
45 mL (3 tbsp) hoisin sauce
20 mL (4 tsp) smooth peanut butter
45 mL (3 tbsp) rice vinegar
30 mL (2 tbsp) warm water
Cold shrimp rolls
Tip: For a vegetarian option, substitute firm tofu for the shrimp.
Difficulty Level: Intermediate
per 2 pieces
Protein: 5 g
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 22 mg
Carbohydrate: 17 g
Fibre: 1 g
Sodium: 230 mg
Potassium: 95 mg
Peanut dipping sauce: In bowl, stir together hoisin sauce and peanut butter. Slowly whisk in rice vinegar and enough of the warm water until smooth and combined.
Place noodles in 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 30 mL (2 tbsp) of the dipping sauce.
Fill shallow bowl or dish with warm water.
Submerge 1 rice paper wrapper at a time for about 30 seconds or until softened. Place on damp clean tea towel and put 1/10th of the noodle mixture in 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 2 hours. Cut each roll in half on the diagonal to serve.
Serve remaining sauce with rolls.
Developed by Emily Richards, PH Ec. ©The Heart and Stroke Foundation 2011.