Shrimp and Veggie Rice Paper Wraps
- At June 12, 2009
- By megan
- In Grilled, lettuce, rice paper, shrimp, wraps
0
These rice paper wraps are a lot of fun to make and eat. Allow 20 minutes or so to actually make the wraps because the rice paper needs to soak a little in hot water to soften, and the water cools quickly, so it needs to be changed often. But, they are well worth the effort.
Ingredients:
- Shrimp (15-20 medium sized shrimp)
- Chopped Garlic
- Sliced Pepper
- Chopped Lettuce
- Peanut Oil
Coat the shrimp in peanut oil and chopped garlic. Grill them until they are just done. Let them cool and then coarsely chop into bite sized pieces. Thinly slice the pepper and lettuce (any lettuce except iceberg will work well). In a bowl, mix the shrimp into the veggies. This is the filling.
For the rice paper wraps:
I use a Pyrex pie dish with 1/2 inch of hot water to soak each paper disk. One at a time, place the rice paper disks into the water to soften. Move them around a bit with your fingers for a couple minutes. Carefully lift the disk out of the water, allowing the extra water to drip off, and place on a plate. Spoon some shrimp and veggie mix onto one side the rice paper and start to roll the disk. Start with the side closest to the filling and roll like a burrito, folding up the edges and rolling them tightly. The paper will stick to itself. Keep making these until all of the filling is used.
Serve with a dipping sauce. I prefer a hoisin-based sauce, which I prepare with hoisin sauce, sesame oil, rice vinegar, honey, and freshly chopped chives.
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