Mexico meet Asia meet the food of the future! An interesting twist on a traditional recipe!

INGREDIENTS:

• 8 pieces rice paper

• 1 cup Merci Mercado chapulines (chipotle or adobo grasshoppers)

• 60 g rice vermicelli, uncooked weight

• 4 springs mint leaves

• 4 sprigs coriander leaves

• 4 sprigs basil leaves

• 2 stalks scallion

• 1 stick carrot, cut into matchsticks

• 1 cucumber, cut into matchsticks

• 1 lettuce

 For the sauce:

• 3 tbsp low sodium soy sauce
• 1 tsp lime juice
• 1 tsp sliced jalapeño

DIRECTIONS:

1. For the dipping sauce: combine all ingredients in a small jar with a lid, shake it and set aside.

2. Soak the rice vermicelli in hot water. Once it is al dente, drain and place it in cold water to stop cooking. Drain, and it is ready to use.

3. Submerge the rice paper fully into the water for five seconds just before wrapping. Remove and pat dry.

4. Choose a piece of lettuce with the length about 2/3 of the diameter of the rice paper. Place the carrot, cucumber and rice vermicelli on it, then add the basil, coriander, and mint, place them in the rice paper, slightly off-centered towards you, and leave about one inch clear from the side.

5. Place the scallion horizontally towards the edge of the rice paper and the chapulines on the other half of the rice paper away from you in the horizontal line.

6. Fold the sides in over it, like closing an envelope. Then continue rolling away from you to wrap up the scallion, and the chapulines.

7. Serve with the dipping sauce on the side.