Recipe for lemon-basil shrimp (or lobster) salad rolls
When I first thought about making lighter lobster rolls in rice paper wrappers, I didn't dare tell anyone. Here in New England, people take lobster rolls seriously. Lobster rolls are served in lightly toasted and buttered hot dog buns. Period. No exceptions. So, these lemon-basil shrimp (or lobster) salad rolls break all the rules. Lemon and basil? Never. Shrimp instead of lobster? Simply not done. Skip the hot dog bun? Don't even think about it. That's the official position, but for me, these salad rolls hit all the high notes. I always have shrimp in my freezer, so that's what I use, but if you're lucky enough to have some leftover steamed lobster, swap that for the shrimp. You can wrap the rolls in lettuce leaves instead of the rice paper, to keep them really light. Just don't call them lobster rolls if you're in my neighborhood; no one will believe you.
Lemon-basil shrimp (or lobster) salad rolls
Makes 10-12 rolls.
3/4 lb large (21-25 per pound) shrimp, defrosted if frozen, peeled and deveined; or use lobster tail meat
1/2 cup mayonnaise
Zest of 1 lemon, plus 1 tsp lemon juice
2 Tbsp chopped fresh basil + 12 whole basil leaves
1/4 tsp fresh black pepper
10-12 rice paper rounds
2 cups finely shredded iceberg lettuce
In a small saucepan, bring 2 inches of water to the boil. Add the shrimp, and cook for 2 minutes, until shrimp are pink and curled. Drain, and set aside. When the shrimp are cool enough to handle, dice the shrimp.
In a mixing bowl, stir together the mayonnaise, lemon zest and juice, chopped basil and black pepper. Add the chopped shrimp.
Set out a large, shallow bowl of lukewarm water, and spread a thin dish towel on the counter top. Work with one rice paper round at a time. Soak the rice paper in the water for 10-15 seconds, until it just begins to become flexible. Spread the rice paper out on the dish towel.
Place one tablespoon of the shrimp salad at one end of the rice paper. Top it with a basil leaf, and a bit of shredded lettuce. Fold the bottom up over the filling; then, fold the two sides in, and roll the rice paper to the end (just like making an eggroll). Repeat to make 10 or 12 small rolls.
Other recipes that use these pantry ingredients:
BLT summer rolls, from Inspired Taste
Banana spring rolls, from The Food in My Beard
Shrimp and vegetable spring rolls, from Sass & Veracity
Chicken Caesar spring rolls, from Food Wishes
Bulgogi wrapped in rice paper, from My Korean Kitchen