Summer Asian Salad Wraps Appetizers Recipes


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Summer Asian Salad Wraps

Ingredients:

  • 1 package rice noodle wraps (they are round, about 9 inches diameter, found in asian aisle of grocery store)
  • 1 package skinny vermicelli (SP?) rice noodles
  • 1 or 2 red bell pepers
  • 2 bunches green onions
  • 1 or 2 cucumbers
  • A few large handfuls bean sprouts
  • Can of bamboo shoots or sliced water chestnuts (optional)
  • 1 pound or so large shrimp or prawns
  • Your choice of dipping sauce, I like to use a peanut sauce and a sweet chille sauce.



  • Method:

  • Boil noodles (only takes about five minutes). Dran and rinse with cold water. Add a little oil so they dont get too sticky.
  • Cut peppers, cucumbers and green onions into 3-4 inch matchsticks.
  • Fill a shallow pan with hot water (hot as you can stand it). Take a wrap, submerge into warm water until soft and pliable (about 20-30 seconds depending on how hot the water is.)
  • Lay wrap flat. Take a pinch of noodles, place on shell in about a two inch strip on shell, leaving about three inches space at bottom. Add desired veggies and shrimp.
  • Fold bottom of wrap up over filling. Fold one side over and roll towards the other side.
  • Dip in preferred sauce and enjoy!
  • (Tip - I usually line the serving plate with saran sprayed with pam so they dont stick - Try not to stack them on top of each other, if you have to, put a layer of Pammed saran beween layers).





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