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Shrimp Salad Wraps

Ingredients: 3/4 short grain white rice 1 3/4 Cup(s) water 3/16 Cup(s) rice vinegar 1/6 Ounce(s) salt 1/2 chicken bouillon 1 Pound(s) minced garlic 48 medium, fresh, peeled, deveined shrimp 2 curry paste 12 8 1/2 inch rice wraps 1/4 (with peel) english cucumber 2 green onion 1 medium carrot 1/4 chili sauce 1 Ounce(s) low-sodium soy sauce 1 prepared horseradish 1 liquid concentrated beef flavoring Directions: 1. Quarter cucumber lengthwise and cut julienne into 2 inch strips, slice green onion lengthwise into 2 inch slivers, cut carrots julienne into 2 inch strips. 2. Combine rice with 1 1/2 cups of water, 1 tbsp. of rice vinegar, and salt in medium saucepan. 3. Bring to a boil. Cover. 4. Simmer for 20 minutes until rice is tender. 5. Set aside to cool. 6. Heat 1/4 cups water and bouillon in large non-stick skillet. 7. Cook garlic in broth until soft. 8. Stir in shrimp. 9. Stir-fry for 3 min. until shrimp is cooked. 10. Cool shrimp enough to handle and slice in half lengthwise. 11. Place back in skillet and add curry paste. 12. Stir-fry for 1 min. 13. Soak rice wrappers, 1 at a time, in a shallow pan of hot water for 1 min. until soft. 14. Cut into quarters. 15. Divide cucumber, onion and carrot evenly for 48 wraps. 16. Spread 1 tbsp. rice on top of vegetables. 17. Top with 2 halves of shrimp. 18. Bring 2 sides of wrapper over shrimp. 19. Roll up, starting at wide end. Dipping Sauce: Stir chili sauce, soy sauce, rice vinegar, horseradish, and beef flavoring together in a small bowl. Makes about 6 tbsp. Comments: Can be served chilled, at room temperature, or steamed.
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