- one pound large shrimp, peeled and deveined
- olive oil
- juice of one lime
- 1 tsp lime zest
- 1 red bell pepper, thinly sliced
- 1 cucumber (peeled or not), thinly sliced
- cilantro leaves
- parsley leaves
- 8 rice wrappers
- 4-6 ounces of rice (also called glass noodles)
- salt and pepper
- sauce for dipping
Place the shrimp in a bowl and drizzle with olive oil. Add the lime zest and lime juice. Season with salt and pepper. Heat one Tbsp olive oil over medium heat in a large skillet. Add the shrimp and sear on all sides about 3-4 minutes until opaque and cooked throughout. Don't overcook. Remove to a plate to cool.
Prepare vegetables while the shrimp cools. After the shrimp have cooled, slice them in half. This will enable them to lay flatter on the wrapper when rolling.
Get ready to roll:
Place the rice noodles in a bowl with some warm water to soften them. Drain.
Add some warm water to a shallow dish (I used a pie tin), submerge one rice wrapper in the warm water for approximately one minute to soften, being careful not to let the sides fold in. Remove and spread the wrapper out on a cutting board or other flat surface. Place vegetables and parsley and/or cilantro leaves on the bottom third of the wrapper. Add a few of the rice noodles. Place 3 to 4 shrimp, cut side up, above the noodles on the wrapper.
Start rolling the rice paper from the bottom and over the vegetables, tucking as you go. Once you have rolled over the vegetables once, tuck in the sides of the rice wrapper to form a package. Continue folding and tucking all the way, until it resembles a burrito. Cut in half with a sharp knife.
I served this with Trader Joe's Gyoza dipping sauce (because I was in a hurry), but these go great with peanut sauce, also:
2 Tbsp smooth peanut butter
1/4 cup hoisin sauce
1-1 1/2 TBSP water
1/4 tsp crushed red pepper