Recipe courtesy of Sara Moulton

Imperial Rolls with Shrimp

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  • Level: Easy
  • Yield: 8 rolls
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8 shrimp, shelled and deveined


1/2 cup fish sauce

2 tablespoons soy sauce

1 heaping teaspoon sambal

1 tablespoon lime juice

1 tablespoon sugar

1/4 cup water

1/4 cup chopped mint


8 rice paper rolls

8 carrot batons

8 cucumber batons

8 scallion batons

16 mint leaves

Peanut sauce for dipping (store bought)


  1. Poach shrimp and slice in half lengthwise. In a bowl, combine marinade ingredients, stirring until sugar is dissolved. Add shrimp to the marinade and let sit for a few hours, chilled.
  2. To assemble the rolls, place rice paper wrappers in a bowl of warm water for 2 to 3 minutes until they are soft. Lay out hydrated wrappers on a damp paper towel. In the center of the wrapper, place 1 each of carrot, cucumber, and scallion. Add 2 pieces of shrimp and 2 mint leaves. Fold in sides of the wrapper. Roll wrapper. Serve with peanut dipping sauce.