Thai Rice Paper Rolls with Shrimp (Gluten-Free)

Ingredients

• 12 each Rice Paper Wrappers
• 1/2 lb Cooked Shrimp
• 4 oz Rice Noodles
• 1 medium Carrots
• 1/2 medium Cucumber
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro Leaves
• 4 leaves Lettuce
• 2 tbsp Coconut Aminos
• 1 tbsp Rice Vinegar
• 1 tbsp Lime Juice
• 1 tsp Sesame Oil
• 1/4 tsp Red Pepper Flakes

Instructions

1. 1Bring 6 cups (1.4 liters) of water to a rolling boil in a large pot over high heat. Add the 4 oz Rice Noodles and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles immediately using a colander and rinse them under cold running water to prevent sticking, then set them aside in the colander to cool completely.
2. 2Using a sharp knife or a mandoline, carefully cut the 1 medium Carrots and the 1/2 medium Cucumber into thin strips, approximately 1/4-inch (0.6 cm) thick and 2-3 inches (5-7.5 cm) long. Gently wash and pat dry the 1/4 cup Mint Leaves, 1/4 cup Cilantro Leaves, and 4 leaves Lettuce, then arrange all prepared vegetables and herbs on a platter for easy access.
3. 3In a small bowl, combine the 2 tbsp Coconut Aminos, 1 tbsp Rice Vinegar, 1 tbsp Lime Juice, 1 tsp Sesame Oil, and 1/4 tsp Red Pepper Flakes. Whisk these ingredients together thoroughly until they are well combined and the red pepper flakes are evenly distributed, then set the dipping sauce aside.
4. 4Fill a shallow dish, such as a pie plate or a large dinner plate with a rim, with warm tap water (approximately 100-110°F / 38-43°C). Submerge one of the 12 Rice Paper Wrappers into the warm water for 15-30 seconds, until the wrapper becomes soft and pliable but not overly sticky or tearing, then carefully lift it from the water, allowing any excess water to drip back into the dish.
5. 5Lay the softened rice paper wrapper flat on a clean, slightly damp surface or cutting board. In the lower third of the wrapper, arrange an equal portion of the cooled 4 oz Rice Noodles, 3 pieces of the 1/2 lb Cooked Shrimp, an equal portion of the carrot strips, an equal portion of the cucumber strips, a few of the 1/4 cup Mint Leaves, a few of the 1/4 cup Cilantro Leaves, and a piece of the 4 leaves Lettuce, ensuring the filling is compact and leaves space on the sides for folding.
6. 6First, fold the left side of the wrapper inward over the filling, then fold the right side of the wrapper inward over the filling, creating an envelope shape. Next, starting from the bottom edge of the wrapper closest to you, tightly roll the wrapper upwards and away from you, enclosing the filling completely and forming a firm roll, then place the finished roll seam-side down on a serving platter. Repeat steps 4, 5, and 6 for the remaining 11 Rice Paper Wrappers and the rest of the filling ingredients until all 12 rolls are assembled.
7. 7Serve the 12 Thai Rice Paper Rolls immediately with the prepared dipping sauce.

Substitutions

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