Rice Wraps
- Rice wraps from an asian market or my favorite brown rice wraps
- Vermicelli rice noodles
- Mangoes
- Veggie Slices: cucumber and bell pepper
- Wild shrimp cooked as if for a shrimp cocktail
- Fresh herbs: basil, mint, and cilantro
- Peanut butter
- * optional cream cheese and smoked salmon
- * optional sesame seed oil
- Bring a pot of water to a boil and turn it off, add dry vermicelli and cover
- About 5-8 minutes later, drain water from noodles and let cool
- Add 1 Tbsp Sesame seed oil to lubricate the noodles
- Slice cucumbers, mangoes, and bell peppers into matchsticks
- Place water in a pie dish large enough to hold the rice wrappers
- Serve all ingredients in small bowls and demo the first one as such:
- Place the rice wrap into the water just until wet and lie on a cutting board
- Add a handful of Vermicelli and top with shrimp, fruits, and herbs
- Add peanut butter if tolerated or cream cheese to boost the protein content
- Fold 2 opposite sides over the ends of the filling and begin to roll the other side
- Be creative: my daughter loves smoked salmon, cream cheese, and cucumber