Shrimp Cocktail Summer Rolls

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shrimp cocktail summer rolls
  • 4Servings


  • 6 cooked peeled shrimp
  • 4 6-inch round rice-paper wrappers
  • 4 Boston lettuce leaves
  • 1 cup cooked rice vermicelli
  • 4 tablespoons sliced scallions
  • 16 cucumber matchsticks
  • Cocktail sauce


Halve shrimp lengthwise. Soak rice-paper wrapper in hot water until softened, about 5 seconds. On bottom of wrapper, place 3 shrimp halves, a Boston lettuce leaf, 1/4 cup cooked rice vermicelli, 1 tbsp. sliced scallions and 4 cucumber matchsticks. Fold in sides of wrapper; roll up. Repeat 3 times; serve with cocktail sauce.