Recipe printed from:

Curried Shrimp Salad Rolls

Recipe developed by Chef Leslie Cairns

Photo by Camélia Taklit – Kidney Foundation summer student

Curried Shrimp Salad Rolls

This is a simple and original snack or appetizer to put together when you need extra energy or even a nice appetizer when having guests over.


  • 4 shrimp
  • 1 tsp curry paste
  • 2 peach slices
  • basil, cilantro (to taste)
  • lettuce
  • Rice Paper


  1. Saute shrimp in curry paste and set aside to cool.
  2. Soak rice paper in warm water.
  3. Place rice paper on towel to absorb some of the moisture.
  4. Line rice paper with shrimp, thai basil, cilantro, peach slices, and lettuce.
  5. Roll securely and serve with dipping sauces such as mint yogurt or garlic-ginger.
Try serving with this Curried Eggplant Dip.

Nutrient Analysis

  • Calories: 131 KCal
  • Protein: 8 g
  • Carbohydrates: 24 g
  • Fibre: 4 g
  • Total Fat: 1.2 g
  • Sodium: 62 mg
  • Phosphorus: 114 mg
  • Potassium: 399 mg

Renal Diet Nutrient Analysis

Servings per recipe: 1 roll

Serving size: 1roll

Renal and Diabetic Exchanges

1/2 protein
1.5 starch

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

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