Rising sun summer rolls

Rising sun summer rolls
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 1:05 Total Time


Add all
  • oriental-style mayonnaise:

  • 1 cup
    (250 mL)


  • 1 Tbsp.
    (15 mL)

    fresh coriander, chopped

  • 2 Tbsp.
    (30 mL)

    lime juice

  • 1 Tbsp.
    (15 mL)

    sesame seeds, roasted

  • 2 cups
    (500 mL)

    rice vermicelli

  • 8

    large leaves curly lettuce (red or green)

  • 16

    strips red pepper

  • 16

    strips yellow pepper

  • 1

    carrot, cut into strips

  • 1

    cucumber, cut into strips

  • 3 Tbsp.
    (45 mL)

    fresh mint, chopped

  • 16

    cooked 31/40 shrimps, thawed


In a large pot of salted boiled water, cook the vermicelli approximately 4 minutes. Drain and set aside.

In a bowl, combine all mayonnaise ingredients. Refrigerate approximately 30 minutes.

Flatten the lettuce leaves as much as possible. On one tip of each of the lettuce leaves, distribute equally the vermicelli, vegetable strips, mint and shrimps. With each leaf, form a cylinder by gently rolling the leaf on itself, folding up the ends and rolling up tightly. Secure with toothpicks.

Place 2 rolls on each plate and garnish with a bit of Oriental-style mayonnaise.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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