Thai Shrimp Wraps With Weed
Fresh, crisp, crunchy, loaded with Thai seasonings and sauces with shrimp and cannabutter.
Cost: 25+
Equipment
- A large area to place your rice wraps
- Cutting Board
- bowls and dishes for your garnishes
- Sharp knife
- Garlic press if you don't have minced garlic in a jar
- Saucepan
- Strainer
- Large Bowl
Ingredients
- 2 ounces rice vermicelli
- 8 large rice wraps
- 3 tbsp fresh basil chopped
- 1 large bag of cooked shrimp the bigger the better!
- 3 tbsp fresh mint leaves chopped
- 3 tbsp fresh cilantro chopped.
- 2 leaves of lettuce cut into strips
- 4 tsp fish sauce
- 1/4 cup water
- 1-3 clove garlic minced
- 2 tbsp Hemp Sweetener
- 2 tbsp freshly squeezed lime juice
- 1/2 tsp garlic chili sauce sugar-free or use sriacha
- 3 tbsp hoisin sauce sugar free
- 3 tbsp chopped peanuts un-salted
- 1-3 tbsp cannabutter
Instructions
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Set aside. You'll need this later. I used scissors to cut them up perfectly for these wraps.
- Fill a large bowl with hot water. Dip one rice wrapper into the hot water for 1 second to soften. Lay wrapper flat. I like to lay it on parchment paper on the counter so it doesn't sticlk.Repeat with all wraps, and leave them to hang out for a while.
- While the rice wraps are hanging out, put 1-2 tbsp cannabuter in a frying pan, (more if you need it) with a heavy helping of garlic. cook on med-high, and don't let garlic burn. Throw in your shrimps, and let them warm up for a minute or two tops. Set aside.
- In a row across the center of each wrap, place 2 -3 shrimps, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures dipping or drizzling sauce overtop. Enjoy!