Description: These handheld rolls wrap up creamy curried chicken salad with crisp vegetables in a chewy rice paper skin—light, colorful, and easy to eat.

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Instructions: Fill a large stockpot with about 2 quarts water and 2 teaspoons of the salt; bring to boil over high heat. Remove pot from heat, add shrimp and cook (off the heat) for 1-2 minutes, until ...