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Prep Time
10 mins
Total Time
35 mins


1/2 pkg
vermicelli rice noodles
113 g
2 tbsp
hoisin sauce
30 mL
1 pkg
frozen cooked shrimp, thawed, tails removed
340 g
8-in. (20-cm) rice wrapper rounds
carrot, coarsely grated
English cucumber, sliced into thin 2-in. (5-cm) sticks
mango, peeled, sliced into long thin wedges
1 cup
loosely packed fresh mint leaves
250 mL


Step 1

In a large bowl, soak vermicelli rice noodles in cold water for 15 min. Drain well and mix in hoisin sauce. Set aside. Pat shrimp dry with paper towel. Slice shrimp in half lengthwise and set aside.

Step 2

Immerse 1 rice wrapper at a time in large bowl of cold water and let stand until soft, about 2 min. Smooth out softened rice paper round on work surface.

Step 3

Lay 4 pieces of shrimp in a row in centre of rice wrapper, leaving about 1 1/2 in. (4 cm) space at both ends. Top shrimp with 1/2 cup (125 mL) noodles, 1 tbsp (15 mL) carrot, 2 or 3 cucumber sticks, 2 mango wedges and a few mint leaves.

Step 4

Fold edge of rice wrapper nearest to you over filling, tucking in filling as tightly as possible. Fold in both "ends" of the wrapper to seal in filling, continue to roll tightly. Repeat with remaining wrappers and filling.


Can’t find rice wrapper rounds? Substitute small flour tortillas or Boston lettuce leaves.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Appetizer Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
3 g
62 g
3 g
15 g
170 mg
27 g
460 mg
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