- 1 9.8 – oz Josie’s Organics Lemon Herb Premium Salad Kit
- 2 oz. Rice Vermicelli
- 1 cup Red Cabbage, thinly sliced
- 10 Jumbo Shrimp, 16 – 20 count , fully cooked
- 10 Rice Paper Wrappers
- 10 Mint Leaves , chopped
- 1/2 cup Cilantro Leaves , chopped
- 1 ripe Avocado, thinly sliced
- 2 tsp. Sesame Oil
- 1 tsp. Salt
Prep Time: 15 minutes
Total Time: 15 minutes
Bring a pot of water to a boil and cook the noodles just until al dente, according to package directions. Drain, rinse with cool water, then return to the pot or a bowl. Toss with the salt and sesame oil.
Prepare all the fillings are within reach to make the spring rolls. Lay out a piece of parchment paper to place the soaked wrappers on, as well.
Fill a shallow pan with 1-2 inches of water.
Place one rice paper wrapper in the water, letting it rest 15-20 seconds, or until pliable and not super floppy. Place on the parchment paper.
Leaving about 1 inch of rice wrapper around the edges, add a small handful of each of
To wrap: Fold the lower edges up over the fillings, rolling upward just until the filling is enclosed. Fold over the short sides and roll all together, like you would if making a burrito. Repeat with remaining ingredients.
You can serve them whole or sliced with the salad kit dressing on
the side. Enjoy!