We are always looking for quick light appetizers or meals especially in the heat of the summer.
Rice wraps comes in handy when we are entertaining and want to have something ready that is cool, crisp and elegant to enjoy with a glass (or two) of wine! Another bonus is that the fillings can also be tailored to our vegetarian or gluten free guests.
Ingredients:
Rice Paper Wraps
1 medium carrot shredded or spiralized
1 medium zucchini shredded or spiralized
Cellophane noodles 1/2 package (or rice noodles)
12 medium shrimps poached
Basil leaves
Chili dipping sauce (to serve)
Instructions:
Shred the carrots and zucchini , set aside.
Cook the cellophane noodles for a few minutes, drain and cool. Cut using kitchen scissors after cooled.
Mix with vegetables.
Poach the shrimps in salted water. Drain and cool. Peel and devein the shrimps and cut in half.
Heat about 1 inch of water in a large fry pan until hot but not scalding. Submerge the rice paper for 2 to 3 seconds and lay on a clean tea towel. Layer the filling starting with the basil in the centre followed by noodle/vegetable mixture then top with the shrimp.
Fold the sides towards the middle and roll from bottom to top (see picture). This step need to be done quickly.
Place on a parchment lined cookie sheet making sure that they are not touching each other. Place in the fridge for 15 to 20 minutes.
before serving slice in half and plate with a dipping sauce.
Serve quickly or the rice paper will dry and be hard to handle.
To store longer they need to be covered with a clean wet tea towel.
Serve with Thai chili sauce, soy sauce or plum sauce.
Tips:
Great additions are green onion, coriander.
Shrimps can be grilled and seasoned.
Can be made with veggies only.
