Once hamburger is cooked, there should be no reason to drain any fat since you're using a 93% - 7% meat blend. This, "no drain," hamburger is also important since if you were to drain it, you'd loose the majority of your spices and smaller ingredients through your strainer.

De-thaw shrimp in cool water.

Paper towel dry shrimp.

Add 2 tablespoons fish sauce to shrimp and add crushed Cilantro, powdered garlic and onion powder. Mix gently and well.

THAI SWEET & SPICY RED CHILI SAUCE

[makes approximately 2 cups sauce]

Ingredients:

* 7 Large Garlic Cloves [crushed & finely minced]

* 2 Small Birds Eye or Serrano Peppers [deseeded - finely minced]

* 1 Small Jalapeño [deseeded - finely minced]

[ * always wear gloves when working with peppers * ]

* 2 teaspoon Sriracha Chili Sauce [for flavor & color]

* 1 - 1/2 tablespoons Crushed Red Pepper Flakes

* 1 tablespoon Fine Minced Ginger

* 1/4 cup Rice Wine Vinegar

* 1 tablespoon Thai Kitchen Premium Fish Sauce

* 2/3 to 3/4 cup Granulated Sugar

* 2/3 cup Water

Directions:

Boil ingredients for 5 - 7 minutes or until Red Pepper Flakes soften. Once boiled, mix these two ingredients very well in a separate, much smaller bowl:

* 1-1/2 tablespoons Cornstarch
* 2 tablespoons Tap Water

Add the cornstarch mixture slowly into your simmering chili sauce. Whisk and watch closely as your sauce thickens up. Be patient and give it a little time to thicken. You may not need all of your

Use discretion if garnishing your wraps with both Soy Sauce and Fish Sauce after their construction. Both are very high in sodium and may overpower your dish with an extreme salty finish if used too heavily together.

Enjoy!