<div id="fb-root"></div>
<script async defer crossorigin="anonymous" src="https://connect.facebook.net/en_US/sdk.js#xfbml=1&version=v17.0&appId=1360880647827568&autoLogAppEvents=1" nonce="nOICdQjC"></script>

Greg Richie’s Lemongrass Shrimp Summer Rolls

Written By Scott Joseph On September 18, 2009

Here’s the recipe for the Lemongrass Shrimp Summer Rolls that chef Greg Richie prepared on Fox35 this morning. Richie will be demonstrating how to make the rolls again Saturday on the ScottJosephOrlando.com Cooking Stage at the Orlando Home Show. Tickets are still available, and I’m still offering them half off: $5 with no restrictions (other discounted tickets restrict you to certain hours). Just go to the Home Show Web site and type SJO where it asks for a promotional code.

Keep reading for Richie’s recipe.

Lemongrass Shrimp Summer Rolls



·       8 oz            Shrimp, peeled, deveined and cut in half lengthwise

·       10 pcs        rice-paper wrappers

·       4 oz           rice stick noodles, boiled and cooled

·       1 cup         red cabbage, shredded

·       3 pcs         Romaine lettuce, shredded

·       1 each       Cucumber, julienned

·       1 stalk       Fresh Lemongrass, minced (reserve ½ for sauce)

·       10 leaves   Fresh Thai Basil, or regular Basil

·       10 leaves   Fresh Mint

Once all ingredients for filling are assembled and prepared, get ready to roll! Dip wrappers in warm water for a few seconds. Lay flat, and put a small amount of each item on rice paper.  Roll up them up!

Sauce for dipping:

·       ½ cup water

·       2 Tbl fish sauce

·       1 Lime, juiced

·       2 tbsp sugar

·       2 cloves garlic,minced

·       4 stalks scallions, sliced

·       reserved lemongrass from above

·       1 pc red Thai chili pepper, minced

·       1 Tbl extra virgin olive oil

Mix all ingredients for sauce in bowl, whisk well.


We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

Notify of
Inline Feedbacks
View all comments
<div class="fb-comments" data-href="<?php the_permalink() ?>" data-width="100%" data-numposts="5"></div>
Scott's Newsletter