The Frugal Foodie: Peek-A-Boo Shrimp Rolls


| April/May 2010


  • Photography by Howard Lee Puckett; Styling by Virginia Cravens-Houston and Judy Feagin

Makes 12 rolls

In this recipe, a mere half-pound of shrimp is stretched into 12 tasty rolls. The pretty, pink shrimp is visible through the thin rice-paper wrappers, giving you the sensation that you’re eating lots of luxurious shrimp, but the roll is really filled out with inexpensive noodles and veggies.

• ½ pound uncooked, unpeeled shrimp
• 6-ounce package rice noodles, broken into 6-inch lengths
• ½ tablespoon sesame oil
• 12 round (8-inch) rice-paper wrappers
• 1 cup fresh bean sprouts
• 1 large carrot, julienned or shredded
• 1 head romaine lettuce, shredded
• ¼ cup thinly sliced basil or chopped cilantro
• Dipping Sauce (see recipe below)
• Fresh cilantro sprigs, for garnish

1. Bring 6 quarts of water to a boil. Add shrimp and boil until bright-pink, approximately 3 minutes. With a slotted spoon, remove shrimp to a cutting board. Allow to cool, then peel and cut into ¼-inch slices.



2. Add rice noodles to the boiling water and cook until soft, approximately 3 minutes.

3. Place a large bowl with a sieve set over it in the sink. Drain noodles in the sieve, reserving the hot water in the bowl. Rinse noodles with cold water and place in a large bowl. Toss noodles with sesame oil.



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