Light, fresh wraps filled with tender shrimp, crisp veggies, and vermicelli noodles, served with a creamy peanut dipping sauce. They’re perfect for a refreshing appetizer or a healthy snack bursting with flavor and texture.

Serves 4.

Ingredients

  • 1⁄2 pound 16-20 count Wild Caught Texas Shrimp
  • 1⁄2 head red cabbage
  • 2-3 large carrots
  • Bibb lettuce
  • 1⁄2 cup mint
  • 2 cups Vermicelli noodles

Sauce

  • 1⁄4 cup peanut butter
  • 2 tablespoons coconut milk
  • 1 clove garlic
  • 2 teaspoons fresh ginger
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons maple syrup
  • 2 teaspoons sambal oelek

Preparation

  • Combine all sauce ingredients in a blender and blend until smooth. Put in a bowl and chill until ready to serve.
  • Cook vermicelli noodles according to the package. Rinse with cold water, drain and set aside.
  • Peel and devein shrimp. Poach in some hot lemon water. Strain shrimp and place in bowl for assembly.
  • Cut carrots into matchsticks or julien.
  • Shred the cabbage.
  • Rinse bibb lettuce and set aside for plating.
  • Fill a shallow bowl or large plate with 1⁄2 inch of water to soak rice papers.
  • Place rice paper in water for 15-20 seconds, remove before it gets too flimsy and place on a flat surface while you add ingredients.
  • Place shrimp, cabbage, carrots, noodles and mint into the center of rice paper.
  • Fold rice paper like a burrito.
  • Complete steps 8-10 until desired number of wraps are made. Serve on a bed of bibb lettuce with the dipping sauce.