Ingredients
- 2 thin chicken breasts
- 1 cup mini shrimp
- 1 cup micro greens
- 1 red pepper, sliced in thin strips
- 1 cup shredded carrots
- 2 mini cucumbers (or 1 large cucumber) peeled and sliced into 3 inch long, thin strips
- 2 cups arborro rice
- 2 tbs olive oil
- Organic blue and pink food dye
Steps
- Add 1 tbs oil to a pan and raise to medium/ low heat – add chicken – cook for 5 minutes on each side
- Add 1 tbs oil to a pan and raise to medium/low heat- add shrimp- cook for 5 minutes on each side
- Slice shrimp in half, set aside
- Slice chick into thin strips, set aside
- Add two cups of water and 1 cup of rice to a pan, cook on medium high for 10-15 minutes, stirring occasionally until cooked – separate rice into 2 half’s – add pink dye to one half and blue to the other and mix
- Lay out ingredients (red pepper, sliced cucumber, micro-greens, chicken and shrimp, shredded carrot and color rice
- In dish, add warm water and set down next to ingredients
- Dip rice paper into warm water on each side for 5 seconds each and lay on flat surface or dish (if you find the paper is sticking to surface- dip a paper towel in olive oil and rub against the surface before laying the rice paper down)
- Sprinkle microgreens evenly across the rice paper and add rice on top- add other ingredients as you like to the center
- Wrap rice paper like a burrito or sandwich and serve with soy sauce!