INSTRUCTIONS

Note: Thaw the shrimp in the refrigerator 24-48 hours prior to cooking.

STEP 1  Prepare the vegetables. Thoroughly wash and dry vegetables and herbs. Pick whole lettuce leaves and mint leaves. Slice or grate carrots into thin matchsticks. Slice the carrots into long batons, about 3-4 inches long and 1/2 inch wide. Set aside.
STEP 2  Peel and devein the shrimp. Set aside.
STEP 3  Fill a 2-3 quart sauce pan with water and bring to a boil. When the water reaches a boil, add 1 tbsp. salt (optional) and peeled shrimp. Cook for about 3 minutes or until the shrimp are cooked through (145°F), turn pink/orange, the flesh becomes opaque, and the tails curl inward. Remove with a slotted spoon to a ice water bath to stop the cooking process. Once cool, drain well and pat dry. Slice along the length of the shrimp to form two halves. Set aside.
STEP 4  To assemble the spring rolls, set out a cutting board or large plate and add about 1 inch of room temperature water to a high-sided plate or pie pan. Working one spring roll wrapper at a time, fully submerge the rice wrapper in the water for 5-10 seconds, then lay flat on the cutting board. Leaving about 1 inch of space around the edges, add a few pieces of the lettuce, carrots, cucumbers and mint to the lower third of the wrapper closest to you. Add sprouts, avocado and other herbs as desired. Fold the lower edge up over the fillings, rolling upward until the veggies are just enclosed. Next, lay 2-3 pieces of shrimp cut side up just above the rolled up section. Roll once more over the shrimp, then fold the left and right side in (much like a burrito). Continue rolling until the spring roll in enclosed. The sticky rice wrapper will seal and close the spring roll as it sits. Enjoy immediately or set aside on a clean plate.
STEP 5  Repeat with remaining spring roll wrappers and filling. 
STEP 6  Add hot sauce or chile oil to the peanut sauce, if desired. Serve the spring rolls with peanut sauce for dipping.

Enjoy