Ingredients
- 8 individual rice paper wrappers
- 3 carrots, peeled and cut into matchsticks
- 1 avocado, thinly sliced
- 1 english cucumber, peeled and cut into matchsticks
- 24 medium shrimp, shelled, deveined, cooked,* and halved lengthwise
- 1/2 cup cilantro leaves
- 2 teaspoon sesame seeds
- 8 individual rice paper wrappers
- 3 carrots, peeled and cut into matchsticks
- 1 avocado, thinly sliced
- 1 english cucumber, peeled and cut into matchsticks
- 24 medium shrimp, shelled, deveined, cooked,* and halved lengthwise
- 1/2 cup cilantro leaves
- 2 teaspoon sesame seeds
- 3 tablespoon rice vinegar
- 2 tablespoon reduced-sodium soy sauce
- 1 1/2 tablespoon coarsely-chopped fresh lemongrass
- 1 tablespoon coarsely-chopped peeled fresh ginger
- 1 teaspoon coarsely-chopped garlic
- 1 teaspoon canola oil
Preparation
Baking Directions:
Soak the wrappers in a bowl of warm water for 5 seconds (or according to package instructions) to rehydrate.
Follow the steps below to make the rolls.
To prepare the dipping sauce, combine the vinegar, soy sauce, lemongrass, ginger, garlic, and oil in the bowl of a food processor.
Pulse until combined and completely smooth, 1 to 2 minutes.
Season to taste with salt.
Serve the spring rolls with dipping sauce on the side.
To make the rolls: 1. Working on one roll at a time, set a wrapper on a cutting board or flat dish.
In the center, arrange the carrot, avocado, and cucumber.
Top with 6 shrimp halves, 1 tablespoon cilantro, and 1/4 teaspoon sesame seeds.
2.Begin rolling the wrapper around the filling.
3.Fold the right and left edges in to seal the ends.
4.Continue rolling the wrapper into a cylindrical shape, then lightly moisten the edge to seal it.
Be careful not to break the wrapper or leave any interior ingredients exposed.
