There is something about these perfect little packages that make me so happy. They are the epitome of fresh flavor, and guilt-free appetizing. What’s also great about them is you can vary the filling to whatever your taste-buds desire. Any combination of protein, herbs, and vegetables can be stuffed into rice paper and dipped into either a sweet or savory sauce.
Traditionally, rice vermicelli is the noodle component, but here I made it even easier by using kelp noodles – which are eaten raw. I used pantry staples to mix up a peanut-flavored dipping sauce. I eye-balled the ingredients, so forgive me for not providing the proportions. Again, you can use any combination of vegetables you’d like – I used mango to add a little sweetness which was an unexpected delight!
- Cooked shrimp, cut in half lengthwise
- Fresh baby lettuce, or microgreens
- Persian cucumbers, sliced lengthwise
- Mango cut into long matchsticks
- Mint or cilantro
- Kelp noodles
- Rice paper sheets
- Peanut butter
- Seasoned rice vinegar
- Fresh lime juice
- Chili garlic sauce
- Fresh ginger, grated
- Soy sauce
Fill a 10-inch pie plate with warm water. Have all of your fillings sliced and ready to go. Place 2 rice paper sheets in the pie plate, and soak in the water for about 20 seconds until soft and pliable. Remove the wrapper from the water and place on a work surface. Arrange 3 pieces of shrimp in the middle of the wrapper, outer-side down. Arrange the herbs, vegetables, and mango sticks on top the shrimp. Fold the bottom edge of the wrapper up over the filling, then fold the right and left sides over the center. Carefully roll up to the top edge as tightly as possible. The starch in the rice paper wrapper should seal the roll. Place seam side down on a serving platter and cover with a damp towel to keep moist while you make the remainder of the rolls.