Wow, it feels like forever since we have done a post, that’s cause it has!!! Been a crazy last few months for us. Looking forward to hopefully setting down soon.
We make these a couple times a month, using shrimp, fish, chicken or pork. Nice and light and pretty refreshing with the fresh veggies
10-12 rice paper wrappers 1CUP chopped boneless short ribs 2CUPS cooked glass noodles 1CUP each julienned carrots & cucumbers Fresh garden lettuce, any lettuce or cabbage is fine. Few sliced Thai Chili’s, optional
Great thing about these, you can add or omit really anything. Put what protein you like and what veggies you prefer. These taste great a variety of ways. Excellent to have on a nice hot day!
We had a few left over Boneless Short Rib Kebabs, we chopped up pretty small to use in our wraps. It’s good to prep everything and get it all ready, which can be done way in advance. Julienne your carrots & cucumbers. Cook your glass noodles as per your package instructions. Wash and clean the lettuce or cabbage. thinly slice thai Chili’s if using
We like to use a cast iron skillet to soak the rice wrappers in water, we soak 2 at a time. Only takes about 20-30 seconds then they are ready to make the wraps. Place two wrappers on your work area. Then add 2 more wrappers to your water. If adding chilis I add them first, straight down the center, so people can see them as they will be ontop. Then your protein ontop, just a few pieces, some carrots, cucumbers, lettuce or cabbage, about 1/4CUPS of noodles. Wrap the two ends in, and over. Then the sides one at a time. Once first side is around, slightly put pressure and roll it up tightly. After you do a few you will get the hang of it. They don’t have to be perfect, mine aren’t hehehe.
There is always some stuff left over on the plate, usually no protein. So we always make one big veggie one. Now will make a peanut Thai dipping sauce for these. Hope you like the recipe, if you get a chance to make it, let us know what you think!!
