These rice-paper-wrapped rolls are stuffed with shrimp, mint, daikon, lettuce, and carrots. They make a light and but satisfying appetizer.

Martha Stewart Living, January 2002


Credit: Christopher Baker

Recipe Summary



Ingredient Checklist
For the Filling
For the Garnish


Instructions Checklist
  • Bring a large pot of water to a boil. Reduce to a simmer. Add cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.

  • Fill a pan (large enough to hold the rice paper) with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Dip 1 sheet of rice paper in the hot water for 5 seconds; transfer to dampened towel, and smooth out (wrapper will still feel hard but will soften as it sits).

  • Place 4 shrimp halves in a row, cut side up, 2 inches from bottom edge. Place 2 pieces of lettuce over shrimp. Top with more shrimp halves, some carrots, daikon, pepper, chives, and mint.

  • Fold bottom edge of rice paper over filling. Continue to roll tightly so shrimp halves are enclosed but still showing through rice paper.

  • Place finished roll on a plate; cover with a damp paper towel. Continue filling and rolling until all ingredients are used. Serve with dipping sauce, if using.