Shrimp Hand Rolls with Coconut-Curry Dipping Sauce

Shrimp Hand Rolls with Coconut-Curry Dipping Sauce

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From: EatingWell Magazine, July/August 2016

Set out all the ingredients for these healthy hand rolls so diners can have fun making their own. Look for bean thread noodles—sometimes labeled vermicelli, mung bean or cellophane noodles—along with sheets of nori (seaweed) in the Asian section of most supermarkets.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 ounces bean thread noodles
  • ⅓ cup coconut milk (see Tip)
  • 1 tablespoon lime juice
  • 2 teaspoons Thai red curry paste
  • 2 tablespoons fish sauce
  • 8 sheets toasted nori, halved crosswise
  • 1 pound peeled and deveined cooked shrimp (16-20 count; see Tips), halved lengthwise
  • 1 firm ripe avocado, cut into 16 slices
  • 1½ cups julienned carrots
  • 1½ cups julienned red bell pepper
  • ¾ cup fresh herbs, such as mint, cilantro and/or basil


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  1. Bring a medium saucepan of water to a boil. Add noodles and remove from heat; let soak until tender, about 15 minutes.
  2. Meanwhile, whisk coconut milk, lime juice and curry paste in a small bowl until smooth.
  3. Drain and rinse the noodles well, then coarsely chop and transfer to a medium bowl. Add fish sauce and toss to coat.
  4. To assemble rolls, lay a half sheet of nori on a clean surface with a long edge facing you. Spread 2 tablespoons of the noodles on the left side of the nori. Top with a little shrimp, avocado, carrot, bell pepper and herbs. Roll the nori into a cone shape, wetting the loose edge with a little water to seal. Serve the rolls with the sauce.
  • Make Ahead Tip: Prepare sauce (Step 2) and cut vegetables; refrigerate separately for up to 1 day. Cut nori just before assembling the rolls.
  • Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth. For sustainable shrimp, look for shrimp that's certified by an agency like the Marine Stewardship Council. If y

Nutrition information

  • Serving size: 4 rolls
  • Per serving: 363 calories; 12 g fat(5 g sat); 5 g fiber; 36 g carbohydrates; 31 g protein; 78 mcg folate; 214 mg cholesterol; 3 g sugars; 0 g added sugars; 6,114 IU vitamin A; 53 mg vitamin C; 120 mg calcium; 3 mg iron; 812 mg sodium; 769 mg potassium
  • Nutrition Bonus: Vitamin A (122% daily value), Vitamin C (88% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 vegetable, 3½ lean meat, 2 fat

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