Vietnamese Shrimp & Vegetable Rice Paper Rolls

Allergens

Shellfish (shrimp)

Ingredients

• 12 rice paper wrappers
• 1 cup cooked shrimp, peeled and deveined
• 1 medium cucumber, julienned
• 1 large carrot, julienned
• 1 small red bell pepper, thinly sliced
• 1 small head of lettuce, leaves separated
• 1/2 cup fresh mint leaves
• 1/2 cup fresh basil leaves
• 1/4 cup rice vinegar
• 1/4 cup water
• 2 tablespoons sugar

Instructions

1. Soak the rice paper wrappers in warm water for 30 seconds, or until soft and pliable. Transfer to a clean work surface.
2. Place 2 3 shrimp, cucumber, carrot, red bell pepper, lettuce leaves, mint leaves, and basil leaves on the lower third of each wrapper.
3. Roll up the rice paper tightly, tucking in the sides as you go, to form a cylinder shape.
4. Repeat with the remaining ingredients.
5. In a small bowl, whisk together the rice vinegar, water, and sugar until dissolved. Pour into a shallow dish.
6. Dip each roll in the mixture briefly, then set aside on a serving plate.

Chef’s Insight

This dish is perfect for a light lunch or as an energizing snack after a workout.

Notes

N/A