By Dianne Gregg
1. 20 oz pkg. rice wrappers (8.5 inch diameter) 2. 8 large cooked shrimp - peeled, deveined and cut in half (optional) 3. 3 tablespoons finely chopped fresh basil 4. 3 tablespoons finely chopped fresh mint leaves 5. 3 tablespoons finely chopped fresh cilantro 6. ½ head iceburg lettuce,thickly shredded 7. 2 tablespoons fresh lime juice 8. 1 clove garlic, minced 9. 1 TBS fresh ginger finely grated (or 1 ½ tsp ginger powder) 2 carrots peeled – cut julienne sticks 9. 2 celery stalks 10. 1 tsp sugar 11. 1 TBS rice vinegar 12. ¼ cup water
Cooking time: 15 mins Serving: 40 people

Fill a large bowl with warm water. Dip one wrapper into the water until softened.

  • Combine remaining ingredients except carrots and celery. Cut carrots in thirds, then half lengthwise to make your julienne. Cut celery in thirds and slice lengthwise about ¼ inch thick.
  • Lay wrapper flat. In a row across the center, place 2 shrimp halves (if using).
  • Place the handful of the mixture (do not overstuff) about 2 inches away from the end you will start to roll add 2 carrots, 1 celery stick leaving about 2 inches uncovered on each side. Place one carrot on both sides of mixture and place.
  • Meal: Food type: