Rice Paper Rolls

Ingredients

• 12 sheets Rice Paper Wrappers
• 1 pound Cooked Shrimp (peeled and deveined)
• 4 ounces Rice Noodles (thin rice vermicelli)
• 1 cup Carrots (julienned)
• 1 cup Cucumber (julienned)
• 1 medium Avocado (sliced)
• 1/2 cup Red Bell Pepper (julienned)
• 1/4 cup Fresh Mint Leaves (chopped)
• 1/4 cup Fresh Cilantro Leaves (chopped)
• 1/4 cup Fresh Basil Leaves (chopped)
• 6 leaves Green Leaf Lettuce (torn into smaller pieces)
• 1/2 cup Peanut Sauce (for dipping (gluten-free))

Instructions

1. 1

   Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.

2. 2

   Prepare all vegetables and herbs by washing, drying, and cutting them into thin strips or pieces.

3. 3

   Fill a shallow dish or pie plate with warm water.

4. 4

   Dip one rice paper wrapper into the warm water for a few seconds until it becomes pliable.

5. 5

   Lay the softened rice paper wrapper flat on a clean surface.

6. 6

   Arrange a small amount of rice noodles, lettuce, shrimp, carrots, cucumber, avocado, bell pepper, and herbs in the center of the wrapper.

7. 7

   Fold the sides of the wrapper over the filling, then tightly roll from the bottom up, like a burrito.

8. 8

   Repeat steps 4-7 with the remaining rice paper wrappers and filling ingredients.

9. 9

   Serve immediately with peanut sauce for dipping, or cover with a damp paper towel and refrigerate for later.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.