Cooking Instructions
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Step 1
Mix the white part of the
Scallions (1 bunch)
,
Dark Soy Sauce (30 mL)
,
Fish Sauce (15 mL)
,
Honey (7 g)
and
Sriracha (3 g)
for the sauce in a bowl. Set aside.
Step 2
Have a deep pan or large bowl, bigger than the size of a rice paper wrap, filled with about 2 inches warm water. Put a dish towel down next to the bowl of water.
Step 3
Place your hands on opposite sides of
Rice Paper Wrappers (8)
and dunk in water, sliding it from side to side until it becomes smooth and soft, almost see through.
Step 4
Put the rice paper on the towel and place a couple of
Red Bell Pepper (1)
slices,
English Cucumber (1/2)
, the green part of the Scallions,
Mango (1)
,
Fresh Cilantro (15 g)
leaves,
Lettuce (45 g)
leaves and
Large Shrimp (12)
. Place the ingredients off-center, towards one side of the rice paper wrapper.
Step 5
Fold the bottom ends. Then start rolling from the side with the ingredients. Fold gently so the wrapper doesn’t break. Roll tightly up to the other end. Repeat with remaining ingredients and rice paper wrappers.
Step 6
Slice in half and serve with dipping sauce.
