Sesame Ginger salad dressing (store bought) makes a nice dipping sauce.  (Peanut sauce is traditional, but with today’s allergies . . . . . )  Not traditional, but…..make “California” Spring Rolls by adding a slice or two of avocado – yum!

Ingredients:

• 10 cooked jumbo shrimp cut lengthwise in half, 16-20 count
• 10 round rice paper wrappers (Spring roll wrappers work too, but they are smaller in size a a little thicker.)
• 10 Boston lettuce leaves or red leaf, thick stem ends removed, cut in half (or spinach, stems removed)
• 6 ounces thin rice noodles (optional)
• 1 c carrots shredded
• 1 c red cabbage thinly shredded
• 1 c bean sprouts fresh
• 12 green onions, julienned

Directions:

1. Boil the dried rice noodles until tender but not mushy, about 6 minutes, or according to package directions.
2. Drain and cool with cold water, refrigerate until ready to use.
3. Fill a pie dish or large bowl with water, large enough to hold the piece of rice paper.
4. Set a damp dish towel on a cutting board.
5. Immerse one rice paper sheet into the water for 15 to 20 seconds.
6. Remove, shaking off excess water and lay flat on the dampened cloth.
7. The paper may still seem stiff, however, it will become pliable as you build each roll.
8. Lay one piece of lettuce over the bottom third of the rice paper.
9. On the lettuce, place 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts.
10. Roll up the paper halfway into a cylinder.
11. Fold the sides in an envelope pattern.
12. Lay 2 shrimp halves, cut side down, along the crease.
13. Place a few cilantro and mint leaves next to the shrimp.
14. Keep rolling the paper into a tight cylinder to seal.
15. Repeat with remaining wrappers.
16. Store with seam side down.
17. Slice in half on the diagonal for a manageable hors d’oeuvre

Servings: 10 rolls

Source:  Forgot to note, sorry.