Ken makes Korean spicy ramen rice paper rolls…and dieded 💀

Ingredients

• 8 pieces Rice Paper (round, 22‑cm diameter)
• 1 medium Carrot (julienned)
• 1/2 Cucumber (seedless, julienned)
• 1/2 Red Bell Pepper (thin strips)
• 8 leaves Fresh Mint Leaves (whole)
• 6 large Cooked Shrimp (peeled, deveined, sliced in half lengthwise (optional for vegetarian version))
• 3 tablespoons Peanut Butter (smooth, natural)
• 2 tablespoons Soy Sauce (low‑sodium)
• 1 tablespoon Sriracha (adjust to heat preference)
• 1 tablespoon Lime Juice (freshly squeezed)
• 1 teaspoon Honey (optional for slight sweetness)
• 4 tablespoons Water (to thin sauce)

Instructions

1. Prepare Vegetables

   Wash and julienne the carrot, cucumber, and red bell pepper. Separate mint leaves.

   Time: PT5M

2. Make Creamy Spicy Sauce

   In a small saucepan over low heat, combine peanut butter, soy sauce, sriracha, lime juice, honey, and water. Whisk until smooth and slightly warmed, about 2 minutes.

   Time: PT3M

   Temperature: low heat

3. Soak Rice Paper

   Fill a large shallow bowl with warm (not boiling) water. Submerge one rice paper sheet for 10‑15 seconds until pliable, then lay flat on a clean surface.

   Time: PT4M

4. Assemble Roll

   Place a few strips of carrot, cucumber, bell pepper, a mint leaf, and 2 shrimp halves (or tofu) onto the lower third of the rice paper. Drizzle a thin line of sauce over the fillings.

   Time: PT5M

5. Roll Tight

   Fold the bottom edge over the filling, then fold in the sides and continue rolling firmly but gently until the roll is sealed.

   Time: PT3M

6. Repeat

   Repeat steps 3‑5 for the remaining rice paper sheets and fillings.

   Time: PT10M

7. Serve

   Arrange rolls on a serving plate, drizzle extra sauce on top or serve on the side for dipping.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g