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Recipe from the Wyllie Fox Farm Kitchen
- 2 oz rice vermicelli noodles, cooked per package directions
- 8 rounds of rice paper (8” diameter)
- 16 mint leaves, rinsed & patted dry
- 24 cilantro leaves, rinsed & patted dry
- 1 avocado cut into 8 slices or 12 shrimp, cooked & deveined
- ½ cup coarsely shredded carrot
- 4 Boston lettuce leaves, washed, patted dry & cut in half
- Sweet chili sauce, to serve
Fill a pie pan with hot water. Immerse one sheet of rice paper in the water and let stand until pliable, approx. 45 seconds. Transfer to a work surface. Place 2 mint leaves & 3 cilantro leaves on the bottom third of the rice paper. Lay one slice of avocado over the herbs. Alternately, cut the shrimp in half and place three shrimp halves over the herbs. Top with 1 tbsp. carrot & 1 tbsp cooked rice noodles. Fold & lay one lettuce leaf half over the noodles. Fold the rice paper snugly around the filling, like a burrito.
Serve with sweet chili sauce.
Makes 8