Rice Paper Shrimp Wrap
Alright so have to give my best friend a shout out for this recipe (thanks Amalka!!!) because she was the one that introduced me to this recipe and I absolutely loved it. The best part is that it’s totally customizable to whatever you want to put in it, it has a super fresh taste, and plus it’s gluten free! I love it as a lighter lunch, or as a side dish with dinner. So without further ado here is the recipe, it makes approximately 10 wraps but it depends on how much filling you put in yours!
Ingredients
Rice paper wrap (we used Blue Dragon Spring Roll Wrappers)
1/2 lb (225 g) raw medium shrimp, peeled (you can also use other types of fish, we had imitation crab meat too!)
1 clove of garlic, chopped or pressed
1 avocado, sliced into strips
1 carrot, thinly sliced into matchsticks
1 cucumber, thinly sliced into matchsticks
Himalayan pink salt and pepper to taste
Sweet n sour sauce (to dip)
Preparation
Cut all of the vegetables and set aside.
Heat a pan with olive oil and pressed garlic, add the shrimp, and cook until pink (approximately 5 minutes). Add salt and peper to taste
Take a bowl of warm water and put the rice paper in until it gets soft
Put the rice paper on a plate, and place the filling in the middle: place 3-5 shrimps lined up, place the cucumbers and carrots in a row, and place the avocado on top.
Assemble the wrap, first fold the sides in, take one end and pull it around the contents, and then roll the rest of the wrap
Sprinkle with the green parts of the onions, and dip with sweet n sour sauce.
ENJOY!!!!
Here are some pictures below I snapped as I was making mine to try and show you the best way to wrap it (FYI it is super hard to photograph a piece of transparent rice paper so hopefully it’s clear haha). Let me know if you try this recipe and what you think!
