If you're making a salad you can chop the veggies and greens to more of a salad bowl style. If you decide to roll the ingredients in lettuce leaves, all the veggies work better when slices long and thin so they can be tightly rolled up. And it helps to choose wide leaves. I also slice the shrimp in half the long way to make the roll less bulky and easier to fold and I use toothpicks to secure them. You can also use the cilantro stems to tie the rolls together.
Servings: 8servings
Calories: 41kcal
Ingredients
1 romaine lettuce head
½smallred cabbagequartered and sliced thinly
1cupbasil leaves
1cupmint leaves
smallcilantrobunch or handful
2carrotsshredded into thin strips
2Persian cucumbers sliced into long strips
4green onionstrimmed and sliced into long strips or diced for a salad
16largeshrimpcooked devained, and shelled
Instructions
Salad bowl
Dice the cucumbers, green onions, and greens chopped salad style.
Drizzle dressing or sauce when ready to eat.
Spring rolls
Gather the ingredients, a la mise en place.
Lay a lettuce leaf on a flat surface. Add small amounts of each ingredient and the gently roll the leaf around the ingredients into a long roll. Secure with toothpicks and/or cilantro stems tired around the middle.