Rice Paper Wraps Revisited


Found a perfect use for the rarely used fourth blade (angel hair) on my four blade spiralizer. It makes the thin strands of vegetables that one would find in authentic rice paper wraps. Today’s effort turned out well enough to have for lunch, but I’m still considering them a work in progress.

Ingredients for 6 rolls:

1 carrot
2 large radishes
1 small English cucumber
1 small bundle of bean threads
4 large shrimp
basil leaves
6 rice paper wraps

For the sauce:

3 tsp. soy sauce
2 tsp. rice vinegar
2 tsp. sesame oil
2 tsp. Thai Sweet Chili Sauce
1 tsp. oyster sauce
1/4 tsp. sambal oelek



  1. Spiralize the carrot, radishes and cucumber using the blade with the smallest holes. The cucumber will be very wet and require blotting with paper towels. Set aside in individual bowls.
  2. Cook the shrimp. Using a sharp knife, cut each shrimp lengthwise into 3 pieces.
  3. Cook the bean threads according to package directions. Should take no more than a couple of minutes. Rinse and drain well.
  4. Prepare the rice paper, one sheet at a time, according to package directions. Put some carrots, radishes, cucumber, bean threads, 2 pieces of shrimp and a couple of basil leaves on the softened rice paper and roll tightly.
  5. Make a sauce using the ingredients listed above or create your own. There are also a number of good prepared sauces on the market that are worth trying.

About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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