1poundMedium shrimpdeveined, cooked and peeled (31-40 count shrimp)
2cupsRed leaf lettucefinely sliced
3green onionscut into thirds and julienne thinly lengthwise
2Carrotspeeled, julienne very thinly
1packageRice Paperpurchased at Asian Market
1/2cupCattleman's Gold BBQ Sauce(or use regular bbq sauce)
1teaspoonLight soy sauce
Servings: whole rolls
Prepare your ingredients: Pulled pork, deveined and cooked shrimp, shredded red leaf lettuce, cilantro, finely julienne green onions, and carrots finely julienne for color. You can also use sprouts or any other veggies you like.
Dip the rice paper in lukewarm water for 2-3 seconds. Place the wet rice paper on the cutting board and fold them in thirds, overlapping two sides. Place your meat and prepared veggies on the third bottom of the paper and begin rolling. Before finishing the roll, place two shrimp with tails out of the edges, finish rolling, carefully tucking the thick half of the shrimp. Cover the roll with damp paper towel.
Roll several more. When ready to serve, cut the roll in half. Place the cut side on the plate. Garnish with mint, basil, or cilantro leaves. Serve immediately with your favorite sauce.
Right before serving cut the rolls in half. These rolls are tastiest right after they are rolled. Invite your guests in your kitchen and have a rolling party!
Place cut side down so the rolls are standing up with shrimp beautifully exposed.
In a bowl add all the ingredients for the Ginger Sauce together. Mix well. Serve room temperature.
Makes about 20 whole rolls (40 appetizers pieces when cut)