Revitalizing Vietnamese Rice Paper Rolls

Allergens

Shellfish (Shrimp)

Ingredients

• 8 rice paper wraps (rice flour based) 16 large shrimp, peeled and deveined 4 leaves of lettuce, washed and torn 2 cups mixed vegetables, such as carrots, cucumber, bell pepper, and radish 1/2 cup fresh mint leaves 1/2 cup fresh basil leaves 1/2 cup fresh cilantro leaves 4 tablespoons rice vinegar 3 tablespoons tamari or soy sauce (gluten
• free) 1 tablespoon maple syrup or honey 1 lime, juiced

Instructions

1. In a small bowl, whisk together the rice vinegar, tamari, maple syrup, and lime juice to create a dipping sauce. Set aside.
2. Soak each rice paper wrap in warm water for 10 15 seconds or until softened. Transfer to a clean plate.
3. Arrange lettuce, vegetables, mint, basil, cilantro, and shrimp on a plate for easy assembly.
4. Place a soaked rice paper wrap on a cutting board or clean surface. Lay 2 shrimp in the center, followed by a variety of vegetables and herbs.
5. Carefully roll up the rice paper, tucking in the sides as you go, and create a tight seal at the end. Repeat for the remaining rolls.
6. Cut each roll in half on the diagonal. Arrange on a platter with dipping sauce on the side.

Chef’s Insight

The key to perfect rice paper rolls is using softened yet pliable rice paper wraps and assembling them quickly before they become too soft.

Notes

Feel free to mix and match your favorite vegetables and herbs for a personalized touch.