Saturday, June 20, 2009


1 cup chopped cooked shrimp,
1 cup shredded cabbage,
1 cup shredded zucchini,
1 cup shredded carrots,
1 cup sliced onion,
1 cup chopped celery,
1 cup thin sliced green bell pepper,
2 garlic cloves, minced,
salt, to taste,
pepper, dash,
ginger powder, dash,
few drops sesame oil,
few drops soy sauce,
3 tablespoons cooking oil,
rice paper wrappers;
Heat 3 tablespoons of cooking oil; add all vegetables and stir fry for 2, 3 minutes; add shrimp,salt,pepper,ginger,sesame oil and soy sauce; stir fry for 1,2 minutes longer; remove from heat and set aside. In a sauce pan bring to boil 1 cup of water. Reduce heat to low; dip one paper rice and remove it immediately on a flat surface; spoon shrimp and vegetable mixture on one side and begin rolling. The rice paper is soft enough to work with it, but nor ready to be eaten; you definitely need a steamer, or you can deep fry them.
Serve with dipping sauce of your choice.

1/2 cup soy sauce,
1/2 cup sweet chili sauce,
2 tablespoons Balsamic vinegar

p.s. Confession: first time making it and definitely not the last!

1 comment:

  1. Wow, look at these rolls, they are so gorgeous. Mouth watering by looking at the crystal clear rice roll with opulent colours of the ingredients inside!