Directions

  1. Combine carrots, 1/3 cup rice vinegar, scallions, ginger, miso, honey and salt in a blender or food processor. Cover; blend until smooth. Set aside.
  2. Whisk remaining rice vinegar, olive oil and chopped cilantro in a small bowl; season with salt, to taste. Toss salad blend with the dressing and set aside.
  3. Stack two leaves on top of each other. Spread 2 tablespoons of the miso-ginger carrot mixture on each set of leaves. Top with 1/3 cup white beans, shrimp (if desired), sliced beets and 1/2 cup dressed salad blend.
  4. Roll leaves around the filling, cut in half and serve.