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Cooking 101
Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping sauce.
Chef Tip: Wrap these up like a burrito! Nice and tight from one end, sides folded in, and finish wrapping.
1 lb. cooked shrimp, chilled
Red and yellow bell peppers, thinly sliced
2 Persian cucumbers, thinly sliced
Shredded carrots
Red leaf lettuce
1 package Vietnamese rice wraps
Soak rice wraps for 15 seconds to soften.
Fill with desired shrimp and mixed vegetables and roll tightly. Serve with Haven’s Kitchen Gingery Miso for dipping.
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
This recipe is also great with our Edamame Green Goddess sauce.
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