Spring Wrap W/ Thai Dipping Sauce By: Elizabeth Kraterfield


Serves 6 


6 Chimayo Red Chili Sandwich Petals

24 medium shrimp, cooked and shelled

1 cup shredded Napa Cabbage

1/3 cup chopped cilantro

1/2 cup peeled, seeded, chopped cucumber

1 medium carrot, julienned


Quick Thai Dipping Sauce:

1 tablespoon light soy sauce

1 tablespoon white-wine vinegar or rice vinegar

3 tablespoons mirin

1/4 teaspoon grated ginger root (optional)



  1. Lay petal out flat. Place 1/6 of each ingredient down middle of wrapper, starting with the nappa cabbage. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito.
  2. Refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce.
  3. To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

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