2 Tbsp Soy Sauce

1 Tbsp Honey

1 Tbsp Rice Vinegar

1 Tsp Fresh Ginger, grated

1 Tsp Sesame Oil

1 Daikon Radish, peeled and grated (about 2 cups)

1/2 Red Cabbage, shredded

1/2 Cup Cilantro, chopped

1 Cup Carrots, grated

1 Medium Yellow, Red or Orange Bell Pepper, thinly sliced

1 Scallions, diced (use the entire scallion, white or green)

1/2 Lb Cooked Shrimp, shells and tails removed

Rice Paper Wrappers

1. Place first 5 ingredients in a bowl and mix to combine.


2. Place the grated radish in several layers of paper towel and squeeze out excess water.


3. In a large bowl, place all vegetables and toss.


4. Pour the vinaigrette into the bowl and toss to coat.


5. Slice the shrimp in half lengthwise.


6. Place the rice paper wrappers, one at a time, in a bowl of warm water to soften for 20 seconds.


7. Place the rice paper on a cutting board or clean surface and blot with a paper towel or towel to remove some of the excess water.


8. Place 4 shrimp, rounded side down, on the rice paper and top with 2 tablespoons of daikon slaw.


9. Roll one side of the rice paper over the slaw into a cylinder and then fold in the sides and continue rolling into an "egg roll" shape.


10. Serve alone or with hoisin, sweet and sour or other dipping sauce.

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