Spring Rolls with Dipping Sauce
|Spring roll wrapper||6 (Available In Asian Markets)|
|Shrimp||12 Medium (Cooked, Shelled)|
|Shredded leaf lettuce||1 Cup (16 tbs)|
|Chopped cilantro||1⁄3 Cup (5.33 tbs)|
|Peeled seeded chopped cucumber||1⁄2 Cup (8 tbs)|
|Carrot||1 Medium, julienned|
|Quick thai dipping sauce||1 Tablespoon|
|Light soy sauce||1 Tablespoon|
|White wine vinegar/Rice vinegar||1 Tablespoon|
|Grated ginger||1⁄4 Teaspoon|
1. In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
2. Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
3. To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.