This is the sixth installment of Janice’s Kitchen Corner. I will be featuring recipes each week, one or two, depending on what I make each week. This week I will share Rice Paper Veggie Shrimp Wraps. These are perfect for the hot weather coming to New England soon, I hope.
Here are the other recipes Spinach Pita Pizza, Portuguese Seafood Stew, Marinated Mushrooms, Stuffed Portobello Mushrooms and Chicken Marsala. In the past I have also shared recipes for Portuguese Bisquits and Drunken Chicken.
The Rice Paper Veggie Shrimp Wraps take a little time to prepare but there is no cooking involved so they make a nice cool appetizer for the summer months.
- Large round extra thin rice paper pkg of several wraps (also can use small ones)
- Thin sliced carrots lengthwise
- Lettuce leaves cut to fit wrap
- Thin sliced celery lengthwise
- Cooked Shrimp – use any size, but if large cut into bite sized pieces
- Blend together Soy sauce, garlic powder, onion powder, and ginger
- Mix soy sauce, garlic powder and onion powder to taste in cup and set aside
- Put a little water on a large plate and dip rice paper into the water and coat lightly (don’t leave in water too long – they get soft and fall apart)
- Place wet rice paper on a flat surface like a cutting board and cut in half
- Fill each half with some carrots, celery, lettuce and shrimp
- Dribble a little soy sauce mixture over the ingredients
- Roll up the wrap tightly and seal with a little water and place onto a plate
- Do this with each wrap
- Let dry slightly and refrigerate or eat right away
These are hard to handle if too wet so be careful how much water you use. Sometimes you don’t even have to seal with more water since the soy sauce seals it for you as you tightly wrap each one. In above photo I made a few dozen of them for a cookout last year and they went fast. They aren’t filling either and very healthy for all. Almost calorie free too, ladies, so eat plenty of them. They are also gluten free, fat free and almost cholesterol free.
If you like veggie ones leave out the shrimp. They are good either way. You can also substitute crab meat in place of the shrimp. Do whatever you like for fillings to vary them. You can also make them more Asian by using Asian vegetables like bok choy, pea pods, water chestnuts, etc. Have fun making them with the family. I did this at my sister’s house last year with family all pitching in and doing their own kinds of fillings. After completion they were all delicious and quickly disappeared.
I hope you enjoy this summertime recipe with your whole family and friends when you can get together again. When that day comes it will be a celebration for all of us! God bless you all. Please come back again to read about some more recipes that I will be sharing soon.
Blessings & Hugs! Stay Safe, Stay Well and God Bless!
READING GIVES YOU WINGS TO FLY! SOAR WITH JEMSBOOKS ALL YEAR THROUGH! HAPPY READING!
Janice Spina aka J.E. Spina
Jemsbooks for All Ages!
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