Description
Fresh and vibrant rice paper rolls stuffed with sweet chili glazed shrimp and crisp julienned vegetables. A perfect balance of heat, sweetness, and crunch.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1/2 cup sweet chili sauce
- 12 rice paper wraps
- 2 carrots, julienned
- 1 cucumber, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
Instructions
- Heat a large skillet over medium-high heat with a drizzle of oil.
- Add shrimp and cook for 2 minutes per side until pink.
- Pour sweet chili sauce over shrimp and toss until sticky and glazed.
- Remove shrimp from heat and let them cool slightly.
- Dip one rice paper wrap in lukewarm water for 5-10 seconds and lay flat on a damp towel.
- Place mint, cilantro, carrots, and cucumber in the center of the wrap.
- Lay 3-4 glazed shrimp on top of the vegetables.
- Fold the bottom edge over the filling, then fold the sides in and roll tightly.
- Repeat for remaining wraps and serve with extra sauce.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Searing and Wrapping
- Cuisine: Asian Fusion