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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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