Ingredients:
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 Vinegar
Dipping Sauce:
1 Tbsp. light soy sauce
1 Tbsp. Honey-Ginger White Balsamic Vinegar
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 Vinegar
Dipping Sauce:
1 Tbsp. light soy sauce
1 Tbsp. Honey-Ginger White Balsamic Vinegar
Toss shrimp with Cilantro & Roasted Onion Olive Oil. In a bowl of cool water, soak a wrapper until pliable. Lay wrapper out flat. 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. Then slice roll in two and serve with dipping sauce.
*Tested in Thai Cooking Class
