Kara
Apprentice
Kara Apprentice
5 years ago

10 min

5 min

Ingredients3 persons

  • Vietnamese Dipping Sauce
  • 1/2 cup fresh lime juice
  • 3 tablespoons fish sauce
  • 3 tablespoons sugar
  • 2 fresh red Thai chiles sliced and seeded
  • Shrimp Rolls
  • 12 - 8' rice paper wraps
  • 18 cooked shrimp peeled, deveined and cut lengthwise
  • 1 cup fresh basil leaves
  • 1 cup fresh cilantro leaves plus 1 tablespoon chopped
  • 1 cup fresh mint leaves
  • 1 cup cucumber, cut into matchsticks
  • 1 cup carrot, cut into matchsticks
  • 12 lettuce leaves

Vietnamese Dipping Sauce
Mix ingredients together
Cover and refrigerate

Shrimp Rolls
Dip individual rice paper wraps in warm water on a small plate for a few seconds until pliable.
Work with only one at a time.
Lay a rice paper wrap flat on a second plate.
Place 2-3 shrimp pieces in the centre.
Top with some leaves of each herb, then cucumber, and carrot.
Top with torn lettuce leaves.

Fold bottom of rice paper over filling, then fold in ends and roll.

The bento can be completed with mango or other fruit and vegetables. Because this bento contains shrimp I pack portable ice packs in the carrying bag.


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