Fresh and bright, these shrimp and veggie rice paper rolls are a great appetizer or lunch!
Ingredients:
Carrots (cut into skinny carrot sticks)
Cucumber (cut into skinny sticks)
Rice paper sheets
Basil or Cilantro
Spinach
Cooked cooled shrimp (optional)
Your favorite dipping sauce
Method for Veggie Shrimp Rice Paper Rolls
Boil the cut carrots for abut 10 minutes, drain them and rinse with cold water. Place the sheet in hot water and submerge it until it is soft. Once soft, dab off excess water, and flatten on a cutting board.
Build the rice paper rolls about a third of the way up, not to the edge, like you’re making sushi!
Layer basil, carrot, cucumber, and cooked cooled shrimp. Roll the rice paper rolls and tuck in the sides, continue rolling. Cut each rice paper roll into about 3 pieces.
Enjoy with your favorite dipping sauce!
