How to make it

1. Peel and devein the shrimp and give a good rinse. Set them aside on a paper towel to dry off.
2. Preheat the oven to 400 F degrees and then grease a baking tray. 
3. Place the shrimp on the tray and then roast them in the oven for 6 minutes or until cooked through and pink. Take them out and let cool, and then slice them in half lengthwise. 
4. Julienne both the carrot and cucumber and then set aside. Take your rice wrappers and wet one by one in a large bowl of water for 10 seconds. 
5. Place lettuce down and top with cooked quinoa, a few pieces of carrot,  cucumber followed by 2 pieces of shrimp. Wrap from the bottom to the top and then fold in the sides and roll it up. Make as many as you can. 
6. Serve them with Lee Kum Kee Panda Brand Dipping Soy Sauce.