This is the ultimate summer meal. Healthy, crisp, fresh, easy- what more could a girl want? The hardest part of this meal is the chopping. Luckily, I was able to use a mandoline for this part and assembled the [very sticky] rice paper around an assortment of crunchy veggies: carrots, cucumber, and lettuce. (alas, my 'cados weren't ripe yet). I added some sautéed shrimp for some healthy protein and whipped up a peanut sauce for major flavor. For a true no-cook meal, buy cocktail shrimp or sub with avocado.
I bought the rice paper at my local asian grocery store, but I believe you can get it at Whole Foods as well. They come in plastic-y hard sheets that you run under warm water to soften. The first time, I softened it way too much and had to start over. The next time, I ran it under warm water until it was just coated and still a little bit hard. Working quickly on top of a damp towel, I put the ingredients in the middle and rolled it, burrito-style. The rice paper will get sticky quickly, so it helps to have wet fingers. Ta-da!
For the peanut sauce, you'll need
- 1 tbsp peanut butter - 1 tbsp low sodium soy sauce - Sriachia, to taste - sesame oil, if available, or a small squeeze of lime juice (both optional)