FationateFoodBelly • Easy Recipes

Ingredients

• 1 potato
• ¼ cup Mexican blend shredded cheese
• 2 rice paper sheets
• 1 lettuce leaf
• ½ carrot, julienned
• ½ cucumber, julienned
• ¼ red onion, thinly sliced
• ½ tomato, sliced
• ½ avocado, sliced
• ½ cup shredded purple cabbage
• Fresh cilantro
• 4 imitation crab sticks
• 5 cooked shrimp
• 3 tbsp Toom Garlic Dip
• Scallions, chopped
• 1 tbsp cooking oil

Instructions

1. Heat the cooking oil in a pan over medium heat. Using a mandoline or slicer, thinly slice the potato directly into the pan, arranging the slices in an even layer.
2. Sprinkle the shredded cheese evenly over the potatoes and cook until the bottom is golden and crispy. Carefully flip and cook the other side until crisp and the cheese is melted.
3. Transfer the crispy potato wrap to a clean work surface.
4. Lightly dip the rice paper sheets in water until just pliable, then overlap them on top of the potato wrap to create a sturdy base.
5. Layer the fillings starting with the lettuce, followed by the carrot, cucumber, tomato, avocado, purple cabbage, red onion, imitation crab, shrimp, cilantro, scallions, and Toom Garlic Dip.
6. Fold in the sides and bottom, then roll tightly like a burrito.
7. Slice into 1/2 inch pieces and serve with extra Toom Garlic Dip on the side for dipping.