- 8 rice papers
- 1 pack rice noodles (cooked)
- 1 lb cooked shrimp (peeled, deveined)
- 8 leaf lettuce leaves
- 2 large carrots (peeled)
- 1 persian cucumbers
- 4 tbsp JuJu Royal Basil EVOO
Julienne cut carrots and cucumbers.
Cut tails off the shrimp and slice in half lengthwise. Coat shrimp with olive oil.
Soften rice paper by brushing with warm water on top of a cutting board. Paper can be become delicate and easily torn if it absorbs too much moisture.
To assemble, in the center of rice paper place a layer of lettuce, carrrots, cucumbers, noodles.
Above the stack place 3-4 shrimp, furthest away from you.
Fold the edge closest to you over the noodles and roll as tight as you can towards the other edge of the paper.
Roll back and forth to seal roll.
Serve immediately with dipping sauce.
Spicy Ginger Soy Dipping Sauce
- 1/2 cup tamari sauce
- 4 tsp chili paste
- 2 tsp ginger paste
- 2 tsp JuJu Royal Ginger Honey
- 3/4 cup scallions (chopped)
- 1 tsp sesame seeds
In a small mixing bowl, add tamari, chili paste, ginger and honey.
Whisk until blended well.
Pour into a serving bowl and top with scallions and sesame seeds.