Sometimes it's not worth messing too much with a good thing. These shrimp-filled rice paper wraps are a variation of ones I posted on the blog over a year ago. My earlier version was rounded out with cucumber, yellow pepper, carrot, water chestnuts, green onion, basil, mint and sweet chili sauce, and served with Wafu sauce. This time, I kept the shrimp and pepper, but added thinly sliced cabbage, peeled, grated apple and sesame seeds. My beloved Wafu sauce made a repeat appearance, first as a dipping sauce then added directly to the filling. If you don't have the Wafu brand one, substitute an Asian sesame salad dressing or marinade. If you buy precooked shrimp, you won't even need to turn on your stove, oven, or BBQ - who wants to do that on a hot summer night?
Oh this looks refreshing and yummy.
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