Recipe

Summer Asian Salad Wraps Recipe

	Tinkerbell4bumblebee / All my dishes 1 year, 5 months ago These are great as an appetizer, or even a meal. Practice makes perfect! Prep:45m Cook:5m Servings:10	Tinkerbell4
	unusual healthy

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Ingredients

1 package rice noodle wraps (they are round, about 9 inches diameter, found in asian aisle of grocery store)

1 package skinny vermicelli (SP?) rice noodles

1 or 2 red bell pepers

2 bunches green onions

1 or 2 cucumbers

A few large handfuls bean sprouts

Can of bamboo shoots or sliced water chestnuts (optional)

1 pound or so large shrimp or prawns

Your choice of dipping sauce, I like to use a peanut sauce and a sweet chille sauce.

Directions

Boil noodles (only takes about five minutes). Dran and rinse with cold water. Add a little oil so they don't get too sticky.

Cut peppers, cucumbers and green onions into 3-4 inch matchsticks.

Fill a shallow pan with hot water (hot as you can stand it). Take a wrap, submerge into warm water until soft and pliable (about 20-30 seconds depending on how hot the water is.)

Lay wrap flat. Take a pinch of noodles, place on shell in about a two inch strip on shell, leaving about three inches space at bottom. Add desired veggies and shrimp.

Fold bottom of wrap up over filling. Fold one side over and roll towards the other side.

Dip in preferred sauce and enjoy!

(Tip - I usually line the serving plate with saran sprayed with pam so they don't stick - Try not to stack them on top of each other, if you have to, put a layer of Pammed saran beween layers).

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