This delicious Gluten free gem can be enjoyed as a snack or a light lunch. Shrimp, crab meat, arugula, mint and many other delicious ingredients are tightly wrapped in a rice paper wrap. Presented by Karen Ahmed for Kravings Blog.
For the dipping sauce | ||
Hoisin sauce | 2 Teaspoon | |
Chilli garlic sauce | 2 Teaspoon | |
For the wrap | ||
Tiger shrimp | 1 Pound | |
Rice vermicelli | 1 Cup (16 tbs) | |
Arugula | 1 Cup (16 tbs) | |
Mint | 1/2 Cup (8 tbs) | |
Coriander leaves | 1/2 Cup (8 tbs) | |
Cucumber | 1 , sliced | |
Red bell pepper | 1 | |
Julienne carrot strips | 1 Cup (16 tbs) | |
Crab meat | 1 Cup (16 tbs) | |
Rice paper wrappers | 20 Medium |
MAKING
For the dipping sauce – in a small bowl, mix together both the ingredients and set aside.
In a pan, add in 2 tablespoons of water and steam the shrimp. Remove from the pan and let it cool.
In the same pan, add more water and bring to a boil. Cook the rice vermicelli, remove, drain and cool.
Slice the shrimp horizontally and set aside.
Soak the rice paper wrap and place on a wooden board. Top with the shrimp, arugula, mint leaf, stick of cucumber, coriander, dab of dipping sauce, carrots, red pepper a little crab and finally some of the rice vermicelli. Roll and repeat the process with the rest of the ingredients.
SERVING
Serve with dipping sauce.
Serving size
Calories 288Calories from Fat 3
% Daily Value*
Total Fat %
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 1288 mg53.67%
Total Carbohydrates 50 g16.7%
Dietary Fiber 1 g4%
Sugars 3 g
Protein 20 g40%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet