Vibrant Thai Salad Rolls

Allergens

Shellfish (in shrimp option)

Ingredients

• 8 large rice paper rounds 1 cup fresh cilantro leaves 1 cup fresh mint leaves 2 cups shredded purple cabbage 2 medium carrots, julienned 1 cucumber, thinly sliced 1 red bell pepper, thinly sliced 8 oz cooked shrimp or grilled chicken breast, thinly sliced 1 cup fresh bean sprouts 2 cups romaine lettuce, chopped

Instructions

1. Fill a shallow dish with warm water and let the rice paper rounds soak for about 30 seconds until softened.
2. Place a softened rice paper round onto a clean surface.
3. Arrange a few cilantro leaves, mint leaves, shredded purple cabbage, julienned carrots, sliced cucumber, thinly sliced red bell pepper, and sliced shrimp or grilled chicken breast in the center of the rice paper round.
4. Top with bean sprouts and chopped romaine lettuce.
5. Fold the bottom half of the rice paper over the filling and tightly roll the rice paper to enclose the ingredients.
6. Repeat with the remaining ingredients and rice paper rounds.
7. Slice each roll in half on an angle and serve immediately.

Chef’s Insight

Use seasonal vegetables to keep your salad rolls fresh and vibrant.

Notes

Choose organic ingredients when possible to maximize nutritional benefits.