Makes 10-12 rolls.
3/4 lb large (21-25 per pound) shrimp, defrosted if frozen, peeled and deveined; or use lobster tail meat
1/2 cup mayonnaise
Zest of 1 lemon, plus 1 tsp lemon juice
2 Tbsp chopped fresh basil + 12 whole basil leaves
1/4 tsp fresh black pepper
10-12 rice paper rounds
2 cups finely shredded iceberg lettuce
In a small saucepan, bring 2 inches of water to the boil. Add the shrimp, and cook for 2 minutes, until shrimp are pink and curled. Drain, and set aside. When the shrimp are cool enough to handle, dice the shrimp.
In a mixing bowl, stir together the mayonnaise, lemon zest and juice, chopped basil and black pepper. Add the chopped shrimp.
Set out a large, shallow bowl of lukewarm water, and spread a thin dish towel on the counter top. Work with one rice paper round at a time. Soak the rice paper in the water for 10-15 seconds, until it just begins to become flexible. Spread the rice paper out on the dish towel.
Place one tablespoon of the shrimp salad at one end of the rice paper. Top it with a basil leaf, and a bit of shredded lettuce. Fold the bottom up over the filling; then, fold the two sides in, and roll the rice paper to the end (just like making an eggroll). Repeat to make 10 or 12 small rolls.