Rice Rolls with Shrimp and Vegetables

Ingredients

• Rice Paper5 count (50 g)
• Shrimp10 medium (200 g)
• Carrot1/2 medium (30 g)
• Lettuce5 leaf (50 g)
• Red Cabbage1/2 cup (45 g)

Instructions

1. 1

   Step 1

   Place two pots filled with water and a pinch of salt over high heat until boiling.

2. 2

   Step 2

   Meanwhile, clean the shrimp, remove the tails and remove the black line. Also, cut the cabbage into thin strips.

3. 3

   Step 3

   Once the water boils, put the shrimp in one pot and let it boil for 3 minutes. Turn off the other pot, add the cabbage and let it soak for 10 minutes.

4. 4

   Step 4

   Remove from the heat, strain and immediately place in a bowl with water and ice to stop the cooking. Drain.

5. 5

   Step 5

   Meanwhile, grate the carrot and wash the lettuce leaves.

6. 6

   Step 6

   Set up a tray with some water to hydrate the rice paper.

7. 7

   Step 7

   Place the rice paper on the tray for the time indicated on the package.

8. 8

   Step 8

   Place the shrimp, lettuce, cabbage and carrots in an orderly manner on each rice paper. Spread evenly to have enough for all rolls.

9. 9

   Step 9

   Shape the rolls, fold the rice paper once over them and make a fold inward on each side. Continue wrapping until sealed.

10. 10

    Step 10

    Repeat until all the ingredients are used.

11. 11

    Step 11

    Place all the rolls on a plate and serve. Serve with your favorite sauce.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice Rolls with Shrimp and Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.