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August 13, 2013

Recipe for lemon-basil shrimp (or lobster) salad rolls {gluten-free}

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.

Not your typical shrimp rolls!

Lemon-basil shrimp (or lobster) salad rolls

From the pantry, you'll need: frozen shrimp, rice paper wrappers, mayonnaise, lemon, fresh black pepper.

Makes 10-12 rolls.

Ingredients

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

Directions

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.

Serve immediately.

[Printer-friendly recipe.]


More wrap-it-up recipes in The Perfect Pantry:
Grilled chicken and broccoli slaw wraps
Fresh Vietnamese salad rolls
Salmon and Asian pesto potstickers
Shrimp potstickers
Vegetable nori 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

Comments

light,refreshing and scrumptious rolls...we really loved the use of basil and lettuce in them...they add so much flavor and crunch,yummy summer treat,thanks for sharing :-)

Kumar, it was fun to change things up a bit!

Sounds amazing! I bet this would also be good with Chilean sea bass, too!

Jerry, as long as the fish has some "bite", it would work. Scallops, of course, but bass too, if you grilled it or pan fried first.

Lydia,
I've only had a lobster roll once in my life, in a restaurant in Tyson's Corner, VA, and it was very memorable. Heck, the Pavlovian response has started just typing this. Dang.

Anyway, I'm a rice paper wrapper fan, and this looks really appealing to me. I never think to shred my lettuce first, and I think that step will really up my enjoyment, and that of the kids.

Thanks!

LOL! I am totally dialing the lobster roll police right now!
( ps what a wonderful party food this would make!)

yum. never would have thought to put lemon and basil together. thanks! works with julienned baby spinach (instead of the iceberg) too.

Kirsten, my rice paper rolling skills aren't the greatest, but what's inside tastes pretty darned good. And always fun to get kids to help make these.

Janis, spinach would be delicious!

I think that Lemon -basil shrimp or lobster rolls wrapped in lettuce by any other name would taste just as good. I don’t know if by rice paper wrapper you refer to the type used for Chinese spring rolls. If they are you might want to try frying them in olive oil…they then become crunchy and crispy on the outside and juicy on the inside.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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