A smooth, salty-sweet sauce. Starring ginger, white miso, rice vinegar & a dash of toasted sesame oil. Gluten-free. Vegan, Non-GMO & Kosher…
Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping sauce.
Chef Tip: Wrap these up like a burrito! Nice and tight from one end, sides folded in, and finish wrapping.
1 lb. cooked shrimp, chilled
Red and yellow bell peppers, thinly sliced
2 Persian cucumbers, thinly sliced
Red leaf lettuce
1 package Vietnamese rice wraps
Soak rice wraps for 15 seconds to soften.
Fill with desired shrimp and mixed vegetables and roll tightly. Serve with Haven’s Kitchen Gingery Miso for dipping.
This recipe is also great with our Edamame Green Goddess sauce.
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