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Yield: Serves 16
Ingredients for Soaking the Rice Wrap
2 cups warm water
2 tbsps sugar
¼ cup cider vinegar
Rice Wrap Ingredients
16 rice paper wrappers
36 peeled and cooked shrimp, cut in half lengthwise
48 pieces of Boston lettuce or dried romaine
48 fresh mint leaves
16 tbsps radish sprouts
16 tbsps bean or radish sprouts
16 tbsps shredded carrot
16 slices thinly sliced avocado, cut inch ½ inch
1. Soak one single rice wrapper in the water mixture for about 5 seconds. Drain the wrapper on a flat surface and lightly pat dry with a paper towel.
2. Layer the ingredients in the rice paper. Fold the right side of the wrapper toward the center and then fold the short ends over the filling. Roll the wrapper slowly and gently and toward the left until it forms into an oblong bundle. Slice the roll in half at a slight diagonal.
NB: You can refrigerate the ingredients for up to three hours before using them. Do not overfill the wrap because it will split. See "Sides and Mixes" for allergy-free sauces to accompany these wraps.
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