INGREDIENTS
- 6-8 organic large brown rice papers
- 1 organic mango (sliced into matchsticks)
- ½ organic English cucumber (sliced into matchsticks) *you can peel it if you don’t like the skin
- 1 avocado (sliced lengthwise)
- 2 cups of organic cabbage (tossed in rice vinegar)
- 1 pound wild caught shrimp
- Organic coconut aminos
- 6-8 organic basil leaves
- 1 bag of organic Trader Joe’s jasmine rice
INSTRUCTIONS
- Fill a stainless-steel stock pot with salted water and lemon; bring to a boil
- Slice the cucumber, mango and avocado; set aside
- Toss the cabbage with rice wine vinegar; set aside
- Once the water is boiling; add in the shrimp; cook for 3 minutes or so
- Then, immediately remove the shrimp and set aside
- Fill a large round bowl with warm water
- Use a large clean cutting board or large plate as your surface
- Dip one of the rice papers in the warm water
- Lay on your flat surface and start assembling
- Place 3 pieces of shrimp in the center
- Then, lay a few pieces of mango, cucumber, and avocado
- Then, top with a handful of cabbage
- Fold the bottom and top of the rice paper towards the center like a burrito.
- Then, roll the sides into each other, so it’s a little wrap; repeat the assembling steps for each wrap
- You can dip each roll in the coconut aminos.
- Warm the Trader’s Joe’s Organic Frozen Jasmine Rice by microwaving it for 3 minutes in a glass microwave safe bowl
- Note: You can fill the rolls with your favorite things. Bell peppers, pineapple or carrots would be great, as well.
