These delicious little bundles were meant to be served as an appetizer but we had them for dinner. Every time I make lettuce wraps, I love them. There are just so many flavors and textures going on and - bonus - you get to eat with your hands, building each wrap one by one, with as much or as few toppings as you like. This recipe called for cellophane noodles, shrimp, shredded carrot, basil, mint, cilantro and chopped peanuts. I also added thinly sliced scallion and jalapeño to the mix for an extra layer of flavor and heat. The dipping sauce was perfect: red chile flake, lime juice, garlic, sugar and fish sauce.
Enjoy these wraps with a cold beer!
buon appetito!
Tempa
these look sooo good and refreshing; a light but tasty meal! is this recipe in the sunset mag/book?
ReplyDeleteYes, these are on page 5 of the Sunset magazine. We loved them so much we had them for dinner two nights in a row!
ReplyDeleteSounds delicious. Makes me want to go to Tamarind Tree in Seattle.
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