Adapted from recipe submitted by: Carmen Wakeling, Eatmore Sprouts & Greens Ltd.
Country of Origin: Thailand
12x10 in. rice paper (30 x 25 cm)
2 oz. pea shoots (60 grams)
4 oz. Bean Sprouts (113 grams)
8 oz. baby shrimp (226 grams)
4 oz. shredded Chinese cabbage (113 grams)
12 small sprigs of fresh mint
peanut or hot chili sauce for dipping
Optional Ingredients:
carrots julienne, garlic or deli sprouts, sunflower greens
1. In a large bowl of warm water, carefully place 1 round of rice Paper in the water. Let soak for 1 minute,
remove and lay on a dry tea towel.
2. In the center of the rice paper place cabbage and a small amount of the other ingredients. Place fresh
mint on top.
3. Roll up starting with the bottom then the sides. Keep it firm but not too tight.
Repeat until rice paper is used up.
4. Serve cold with dipping sauce on the side.