Rice rolls


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Member since 2013
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Serves 4-10 | Prep Time 20 min | Cook Time

Why I Love This Recipe

Nate Snyder taught Anna, Sasha, Tara and I how to make this simple food many years ago. I have tried different ingredients and sauces; I love this lettuce wrap for its’ versatility.


Ingredients You'll Need

5/7/9” Spring Roll Skin (tapioca flour, water, salt)
Rice noodles
2 carrots shredded
1 -2 heads of lettuce, de ribbed
2 handfuls thinly chopped red cabbage
1 -3 bunches fresh mint
1 pkg. baked tofu sliced
or
Cooked shrimp


Directions

Prep work and then assembly.


In a large pot of almost boiling water, dip half of the spring roll skin. Carefully turn over, dip the other side. Lay flat on a large plate. In the center place a lettuce piece no bigger than a small fist, adding a thin, long pile of rice noodles. Top that with a sprinkling of carrot and red cabbage. Place protein (tofu or shrimp above the rice noodles on top of 1 -2 mint leaves. Now roll like a burrito.


This is great with many sauces. May I suggest a Peanut sauce?


Questions, Comments & Reviews



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