Wednesday, April 20, 2011

Shrimp and Vegetable Wrap with Soy Ginger Sauce

Sauce Ingredients:
1 tablespoon raw honey
1 cup soy ginger sauce
1 tablespoon fresh lime juice
1 garlic clove (minced)
1 teaspoon fresh ginger (minced)
2 tablespoons sweet chili sauce
In a small bowl, mix raw honey, soy ginger sauce (Central Market Organics or equivalent), lime juice, garlic, ginger and sweet chili sauce. Set aside.

8 rice wrappers (8.5 inch diameter)
2 ounces rice vermicelli (glass noodles)
1/2 pound cooked shrimp - peeled and deveined
1 1/3 tablespoons chopped basil
3 tablespoons fresh cilantro (finely chopped)
2 carrots (cut into thin strips)
1 cup scallions (finely chopped)
1 cup peanuts (finely chopped)

Bring a medium saucepan of water to boil. Remove from heat. Add vermicelli. Set aside for 3 to 4 minutes, or until al dente, drain. 

Fill a large bowl with warm water (not hot) Dip one wrapper at a time to soften (about 1 second).

Lay wrapper flat. Leaving about 2 inches uncovered on each side. In a row across the center, place shrimp, a handful of vermicelli, carrots, cilantro, scallions and chopped peanuts. Drizzle your desired amount of sauce on top. Fold uncovered sides inward, then tightly roll the wrapper.

Repeat with the remaining ingredients.


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