Shrimp Spring Rolls with Spicy Garlic Sauce
Ingredients
8 pieces rice paper
1/2 head lettuce
24 shrimp, peeled, de-veined and cooked
1/2 Cup carrots, cut to matchsticks
2 cucumbers, baby, peeled and julienned
1 yellow bell pepper, thinly sliced
1/4 red cabbage, thinly chopped
1/2 Cup microgreens
1/2 Package rice noodles, cooked and drained
1/2 Cup basil, fresh and chopped
Spicy Garlic Sauce:
1/4 Cup red chili sauce
1 Tablespoon garlic, crushed
1/2 Tablespoon rice wine vinegar
1 Teaspoon ginger paste
1 Tablespoon soy sauce
1/2 Teaspoon red pepper flakes
Directions
Prepare the fillings. Peel and thinly slice cucumbers. Thinly slice peppers and red cabbage. Set aside. Cook rice noodles and drain
Add warm water to a pie pan. Dip rice paper into the water for just a few seconds to soften, careful not to soak the paper. Place onto a plate.
Running down the center of the rice paper, place 3 shrimp. Layer a small amount of chopped basil, rice noodles, carrots, cucumbers, bell pepper, red cabbage, microgreens, and 1 to 2 pieces of lettuce covering the top.
Fold the left side of the rice paper over the fillings, then repeat with the top and bottom sides. Tightly tuck and roll to the right side of the rice paper.
Prepare the dip. Add all ingredients into a food processor and puree until smooth.
Serve with spicy garlic dip.