Blazin’ Shrimp Cold Roll

Chef Karen Gold Ideas & Inspiration

Try this tasty East meets West appetizer. Our premium Pacific White Shrimp are lightly breaded and coated in a zesty buffalo sauce. Rolled in rice paper with crisp fresh lettuce and a spicy slaw of julienned bell pepper, shredded carrot, cucumber and celery, this app is blazin’ amazin’!

For that true buffalo wing experience, we recommend serving these wraps with a blue cheese dipping sauce on the side.

Recipe yields 6 wraps.


For the spicy mayo:

1 cup mayonnaise

4 tbsp Sriracha hot sauce

For the slaw:

½ red pepper, julienned

½ green pepper, julienned

¼ cucumber, matchstick cut

½ celery stalk, sliced cross wise (1/4 moon)

½ cup carrot, shredded

For the wrap:

½ lb Blazin’ Buffalo Shrimp (product code 1003016)

6 sheets rice paper

¼ head iceberg lettuce, shredded


  1. Cook shrimp according to package instructions and let cool.
  2. Mix the mayonnaise and hot sauce together until well combined. Pour into a squeeze bottle for service, setting aside 3 tablespoons for the slaw.

To order

  1. In a bowl, combine red pepper, green pepper, cucumber, celery and carrot. Mix in reserved spicy mayo.
  2. Soak rice paper in warm water until softened. Remove from water and place on a flat, clean surface.
  3. For each cold roll, place a small handful of shredded lettuce in the centre of the rice paper. Place vegetable mixture on top of the lettuce, top with shrimp and roll tightly.
  4. Bias-cut the rolls in half and place on a plate. Serve with a ramekin of blue cheese dipping sauce.