Ingredients
Scale
- 8 pieces rice paper wrappers
- 1 pound shrimp, peeled and deveined
- 1 cup lettuce, shredded
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1/2 cup bell peppers, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup sweet chili sauce
Instructions
- Start by cooking the shrimp. Heat a skillet over medium heat, add a splash of oil, and cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Toss them with 1/4 cup of sweet chili sauce once cooked.
- While the shrimp are cooking, prepare your veggies. Julienne the carrots and cucumber, and slice the bell peppers into thin strips.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens. Lay it flat on a clean surface.
- In the center of the rice paper, layer some lettuce, a few pieces of shrimp, carrots, cucumber, bell peppers, cilantro, and mint leaves.
- Fold the sides of the rice paper over the filling, then roll it tightly from the bottom upwards to encase everything. Repeat with the remaining wrappers and filling.
- Serve immediately with extra sweet chili sauce for dipping. Enjoy your delicious rolls!
- Prep Time: 20
- Cook Time: 10