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Lemon Shrimp California Rolls
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Prep Time:
45 minutes
Total Time:
3 hours 35 minutes
Zesty lemon shrimp and veggie California rolls - a delicious appetizer to kick off your meal!
Ingredients:
  • 1 cup water
  • 1/2 cup uncooked regular medium-grain rice
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 or 4 large romaine leaves
  • 1/4 cup mayonnaise or salad dressing
  • 2 teaspoons lemon juice
  • 1/4 teaspoon ground ginger
  • 1/2 cup (3/4x 1/8-inch strips) vegetables (bell pepper, carrot, radish, cucumber)
  • 18 cooked small peeled deveined shrimp
Instructions:
  • 1. Bring water to a boil in a 2-quart saucepan. Add rice, lower the heat, cover, and simmer for about 20 minutes until water is absorbed. Let it cool slightly, then refrigerate for about 30 minutes until chilled. Finally, mix in vinegar, lemon peel, sugar, and salt.
  • Remove and discard the tough center ribs from the romaine leaves. Cut the leaves into 5-inch long and 3/4-inch wide strips. Combine mayonnaise, lemon juice, and ginger, then spread the mixture on each romaine strip.
  • Cover each romaine strip with a generous tablespoon of rice mixture, leaving 1 inch at one end. Add 3 or 4 vegetable strips in the center. Roll up the strips and secure with a toothpick. Finish by topping each roll with a shrimp. Chill in the refrigerator for at least 2 hours before serving.

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