Fresh Spring Rolls with Thai Dipping Sauce

6 spring roll wrappers (available in Asian markets)
12 med. shrimp, cooked and shelled
1/3 c. Cilantro & Red Onion Olive Oil
1 c. shredded butter leaf lettuce
1/2 c peeled, seeded and chopped cucumber
1 med. carrot, julienned
Mango White Balsamic

Dipping Sauce:
1 Tbsp. light soy sauce
1 Tbsp. Honey Ginger White Balsamic

Toss shrimp with Cilantro & Red Onion Olive Oil. Let sit to marinate.

In a wide bowl or pie plate full of room temperature water, soak 1 wrapper for a few seconds until pliable. Lay wrapper out flat on a cutting board.

Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Drizzle Mango White Balsamic over the ingredients. Fold over each end of wrapper and tightly roll around the contents, as if making a burrito. Moisten at seam, press to close. Lay on plate, cover with moist paper towel until ready to serve. Repeat with rest of ingredients.

Then slice roll in two and serve with dipping sauce.

*Tested in Thai Cooking Class

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