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shrimp-rolls
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Thai Shrimp Wraps With Weed

Fresh, crisp, crunchy, loaded with Thai seasonings and sauces with shrimp and cannabutter.
Prep Time45 minutes
Cook Time5 minutes
Course: Main Course
Cuisine: Thai
Keyword: (Cannabutter), Shrimps
Author: Steph Van De Ven
Cost: 25+

Equipment

  • A large area to place your rice wraps
  • Cutting Board
  • bowls and dishes for your garnishes
  • Sharp knife
  • Garlic press if you don't have minced garlic in a jar
  • Saucepan
  • Strainer
  • Large Bowl

Ingredients

  • 2 ounces rice vermicelli
  • 8 large rice wraps
  • 3 tbsp fresh basil chopped
  • 1 large bag of cooked shrimp the bigger the better!
  • 3 tbsp fresh mint leaves chopped
  • 3 tbsp fresh cilantro chopped.
  • 2 leaves of lettuce cut into strips
  • 4 tsp fish sauce
  • 1/4 cup water
  • 1-3 clove garlic minced
  • 2 tbsp Hemp Sweetener
  • 2 tbsp freshly squeezed lime juice
  • 1/2 tsp garlic chili sauce sugar-free or use sriacha
  • 3 tbsp hoisin sauce sugar free
  • 3 tbsp chopped peanuts un-salted
  • 1-3 tbsp cannabutter

Instructions

  • Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Set aside. You'll need this later. I used scissors to cut them up perfectly for these wraps.
  • Fill a large bowl with hot water. Dip one rice wrapper into the hot water for 1 second to soften. Lay wrapper flat. I like to lay it on parchment paper on the counter so it doesn't sticlk.
    Repeat with all wraps, and leave them to hang out for a while.
  • While the rice wraps are hanging out, put 1-2 tbsp cannabuter in a frying pan, (more if you need it) with a heavy helping of garlic. cook on med-high, and don't let garlic burn. Throw in your shrimps, and let them warm up for a minute or two tops. Set aside.
  • In a row across the center of each wrap, place 2 -3 shrimps, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  • In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  • In another small bowl, mix the hoisin sauce and peanuts.
  • Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures dipping or drizzling sauce overtop. Enjoy!