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Yo! It’s summer wraps!

Since you can stuff them with your favorite foods, roll them in all kinds of bread and eat them for any meal of the day, it’s no wonder wraps are getting a good “rep” these days. So just how far can we push its limits? The Food Network’s Tyler Florence, host of “Food 911,” has some new twists on an old favorite. Check out the recipes below.VIETNAMESE SHRIMP ROLLS WITH SWEET CHILE DIPPI
/ Source: msnbc.com

Since you can stuff them with your favorite foods, roll them in all kinds of bread and eat them for any meal of the day, it’s no wonder wraps are getting a good “rep” these days. So just how far can we push its limits? The Food Network’s Tyler Florence, host of “Food 911,” has some new twists on an old favorite. Check out the recipes below.

VIETNAMESE SHRIMP ROLLS WITH SWEET CHILE DIPPING SAUCE Tyler Florence

Serves 2

Dilute the sugar in the hot water and give it a stir. Immerse the rice paper sheets in the hot water for 5 seconds, one at a time. Put them on a damp towel and keep them covered while you work to keep them from drying out and curling. Lay a rice paper sheet on a flat surface.

Fold up the bottom third to reinforce the base. Lay a small amount of bean sprouts, cellophane noodles, carrots, beets and peanuts across the folded lip. Fold the left and right sides in over the filling, then roll it up and over once. Stuff 2 pieces of shrimp inside the flaps and roll it up and over again. Lay the mint leaves inside the flaps and roll it over to close the whole thing up. Put the roll inside a lettuce leaf, garnish with mint and cilantro, serve with chile dipping sauce.

In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chile sauce until combined. Pour into a serving bowl. Add the grated carrot and radish. Serve with shrimp rolls.

9123871604893408260499Hot watersugar1teaspoon1 teaspoon sugardried rice paper66 (8-inch) round sheets of dried rice paperbean sprouts1cup1 cup bean sproutscooked cellophane noodles1ounce1 ounce cooked cellophane noodles carrot11 carrot, juliennedbeet11 large beet, juliennedchopped peanuts2teaspoon2 teaspoons chopped peanutspoached shrimp, tails off0.5pound1/2 pound poached shrimp, tails offmint leaves22 mint leavesButter lettuce leafsFresh mint, for garnishFresh cilantro, for garnishrice wine vinegar0.25cup1/4 cup rice wine vinegarfish sauce0.25cup1/4 cup fish saucehot water0.25cup1/4 cup hot watersugar2tablespoon2 tablespoons sugarJuice of lime1Juice of 1 limeminced garlic1teaspoon1 teaspoon minced garlicgarlic-chile sauce1teaspoon1 teaspoon garlic-chile saucegrated carrot2tablespoon2 tablespoons grated carrotgrated daikon radish2tablespoon2 tablespoons grated Daikon radish



Copyright © 2001 by Tyler Florence.