Name: Rice Paper Salad Wraps
Prep time: 20 min
Total time: 20 min
Cuisine: Asian
Ingredients: Wraps:; 10-12 large rice paper wraps; 1 medium cucumber, seeds removed, sliced into thin strips; 1 medium red bell pepper, seeds removed, sliced into thin strips; 1 medium yellow bell pepper, seeds removed, sliced into thin strips; 2 medium carrots, peeled, sliced into thin strips; ½ small red cabbage, sliced into thin strips; 2 servings (~ 125 g) gluten-free rice vermicelli; 20 medium cocktail shrimp, shelled, deveined, and tail removed; Sauce:; ½ cup peanut butter; 2 Tbsp gluten-free soy sauce or alternative; 2 Tbsp rice vinegar; ½ tsp sriracha; ½ tsp sesame oil; ½ tsp water (or add to desired consistency); ½ tsp salt; ¼ tsp garlic powder

Description

Delicious no-cook gluten free rice paper wraps with fresh cut vegetables and tangy peanut sauce.

Ingredients

Scale

Wraps:
10-12 large rice paper wraps
1 medium cucumber, seeds removed, sliced into thin strips
1 medium red bell pepper, seeds removed, sliced into thin strips
1 medium yellow bell pepper, seeds removed, sliced into thin strips
2 medium carrots, peeled, sliced into thin strips
½ small red cabbage, sliced into thin strips
2 servings (~ 125 g) gluten-free rice vermicelli
20 medium cocktail shrimp, shelled, deveined, and tail removed
Sauce:
½ cup peanut butter
2 Tbsp gluten-free soy sauce or alternative
2 Tbsp rice vinegar
½ tsp sriracha
½ tsp sesame oil
½ tsp water (or add to desired consistency)
½ tsp salt
¼ tsp garlic powder

Instructions

Place rice vermicelli in a medium bowl or pot. Pour boiling water over the noodles, cover, and let sit for 15 minutes.
Meanwhile, combine all ingredients for the sauce in a jar and secure with a lid. Shake until well mixed. Alternatively, add all ingredients to a bowl and whisk.
When all ingredients are assembled, fill a large bowl or saucepan with warm water. Gently submerge the rice paper in the water for 10 seconds. Note: They will continue to soften even after removed from the water.
Place the soaked rice paper on a plate. Fill with noodles, vegetables, and shrimp. Fold like a burrito and set aside. Repeat until all rolls are assembled.
Slice rolls in half (for presentation) and serve with peanut sauce. We like to spoon a bit of sauce onto each crunchy and delicious bite.

Notes

Make it your own: Switch out the vegetables or choose chicken, edamame, or another protein in place of shrimp - these wraps are super versatile! If you can't eat peanuts, this recipe tastes great with sunflower seed butter too.

Prep Time: 20 mins
Category: Meal, Dinner, Lunch
Method: No cook
Cuisine: Asian

Keywords: fresh salad wraps