Colorful Garden Rice Wraps with Dipping Sauces
These edible flower rice paper wraps are filled with fresh herbs, colorful vegetables, shrimp, and vermicelli noodles for a beautiful garden-inspired appetizer.
Servings 8 people
Equipment
- Pie plate
- colander
- Cutting board & sharp knife
- 4 quart saucepan to flash cook the noodles
Ingredients
- 4.7 oz Spring roll rice wrapper package about 16 sheets
- 7 oz Vermicelli rice noodle package
- 4 Carrots medium
- 3 Cucumbers peeled & seeded
- 2 Avocados
- 1 1/2 cups Bean sprouts
- 1 lb Shrimp peeled, deveined, cooked
- 1 cup Edible Flower petals
- 1 cup Herb leaves fresh basil, cilantro or other favorites
- 1 Butter lettuce (optional) to serve wraps on
- 12 oz Dipping sauce homemade
- 2 cups Water, as needed dip and soften rice wrappers
Instructions
- Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water. Shrimp (or other proteins), can be cooked as you like and cooled. Leftover meats shredded, tempeh sliced thin, quail eggs halved, even crab meat is delicious in the wraps.
- Have the ingredients chosen to fill the wrappers ready, chopped into small thin strips, herb leaves picked from their stem, flowers washed and patted dry.
- Add about 1 inch of water to a wide but not too deep dish (a pie pan is perfect). Place one rice wrapper into the water and let soak for just 10 seconds. It should feel firm yet more pliable. Lay it on your work area or large plate.
- Place a few vegetable slices, flower petals, herbs, shrimp and a pinch of cooked noodles on the 1/3 of the spring roll that is closest to you. These first items you place are what will be seen through the rice wrapper once it is filled and wrapped.
- Pull the side closest to you up and over the ingredients, then fold the sides over, sealing everything together tightly, and roll it up like a burrito, grape, or cabbage leaf.Serve each wrap on a lettuce leaf with the dipping sauces you have chosen from my homemade selection.
- Storing: The wraps taste best the day they are made, but can be stored in the refrigerator for 2-3 days. Wrap each roll individually in plastic wrap to keep the wrapper soft and from sticking together. Store in an air-tight container.