shrimp bruschetta wrap
clean and de-vein shrimp and chop into cubes.
chop tomato into cubes.
chop and smash garlic into mash, add sea salt and mash more.
chop fresh basil.
combine above mixture together.
splash some rice-wine vinegar into mixture.
splash some olive oil into mixture.
re-mix ingredients together lightly.
shave some horseradish into very thin slices.
lay out rice paper wraps and fill each one.
place a slice of horseradish into each roll before closing.
[dip – splash of rice-wine vinegar with sesame seed oil and soya sauce. add a couple thin biased slices of scallion with a few flakes of chile pepper]