Experiment with different fresh, seasonal fillings in these light, dip-able wraps.
1 English cucumber, cut into 3” long rounds
8 rice paper rounds (8.5”)
1 cup lettuce, shredded
1 cup grated carrot
1 lb (450 g) baby shrimp or cooked boneless, skinless chicken breast, cut into strips
- Turn the cucumber into spirals with a Veggie Twist & Spiral Slicer. Set aside.
- Fill a large prep bowl with cold water. Working with one rice paper round at a time, dip in water for 20 seconds, or until pliable. Lay flat on a cutting board.
- Place fillings on the bottom third of the rice paper round. Fold wrapper over, tuck in sides, and roll tightly. Repeat with remaining rice paper rounds.
- Serve with aioli for dipping, if desired.