½ cup WATCHAREE’S Peanut or Pad Thai sauce for dipping
5 round rice paper wrappers (8.5 inch diameter)
10 medium-cooked shrimp
1 cup shredded carrots
1 cup thinly shredded red cabbage
1 cup fresh basil
1 cup fresh mint leaves
1 cup cilantro leaves
½ cup thinly sliced jicama (optional)
micro greens (optional)
Cut rice paper wrappers in half. Sprinkle with water and let stand for a few seconds to soften. Add cilantro, basil, carrots, cabbage and shrimp in the middle. Fold the bottom inward and roll the wrapper tightly away from yourself. Repeat with remaining ingredients. Serve with WATCHAREE’S Pad Thai or Peanut Sauce.
Make 10 pieces
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