Cook rice by rinsing a few times and placing in a large saucepan. Cover rice with cold water. Bring to a boil, reduce heat to medium and allow rice to cook until almost all water has evaporated or been absorbed. Cover, reduce heat to low, and steam 10 minutes. Allow rice to rest 20 minutes. Combine all ingredients for the sauce. For the shrimp, heat oil in a wok or large, deep skillet. Add shrimp and cook until 3/4 done. Reserve. Return pan to heat, add a bit more oil and garlic and ginger and cook about 20 seconds until fragrant. Add carrots, celery, peppers and cook until vegetables begin to wilt about 5 minutes. Add sauce and shrimps. Heat thoroughly. Add herbs. Warm tortillas. Arrange on a work surface and place a "brick" of rice in the center of each. Top with shrimp and sauce. (Use about 1 1/4 cups/300 mL filling in total for each.) Wrap tortilla around the filling. Serve casually. NOTES : Makes 8 wraps
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|Serving Size: 1 Serving (530g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 249 (21%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 129.3mg||40 %|
|Sodium 2271.8mg||78 %|
|Potassium 765.2mg||20 %|
|Total Carbohydrate 183.2g||54 %|
|Dietary Fiber 10.9g||43 %|
|Sugars, other 172.3g|
|Protein 44.8g||64 %|
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Calories per serving: 1178
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