Curried Shrimp Salad Roll

Curried Shrimp Salad Roll

Portions: 2
Prep Time: 10 minutes
Cook Time: 15 minutes

Light and refreshing, these rolls feature succulent shrimp, crisp vegetables, and fresh herbs wrapped in delicate rice paper.

Ingredients:

• 6 shrimp

• 1 tsp mild curry paste

• ¼ cup fresh greens

• 1 mango sliced

• 1 stalk basil

• lettuce

• rice paper or spring roll wrappers

Instructions:

1. Heat a large skillet over medium-high heat. Sauté shrimp with curry paste, stirring frequently, until shrimp are pink and cooked through. Set aside to cool completely.

2. Prepare your rolling station. Fill a shallow dish with warm water. Place a damp, clean kitchen towel or cutting board nearby for assembly.

3. Working with one rice paper at a time, submerge in water for 20-30 seconds until soft and pliable. Carefully transfer to your work surface.

4. Arrange fillings across the lower third of the rice paper: cooked curried shrimp, fresh greens, mango slices, basil leaves, and lettuce.

5. Roll tightly. Fold the bottom edge over the filling, tuck in the sides, then continue rolling upward to seal. Repeat with remaining ingredients.

Storage:

For make-ahead convenience, wrap finished rolls individually in damp paper towels, then cover with plastic wrap. They'll stay fresh in the refrigerator overnight.

Recipe adapted from: Chef Leslie Cairns