These are adapted from traditional Vietnamese spring rolls using summer produce I had. Feel free to have fun with it too! Use other protein like tofu and whatever veggies you have on hand.
- cut vegetables into thin slices (except for the lettuce)
- if the shrimp is not already cooked, thaw in a bowl of cold water until defrosted and devain the shrimp
- bring a pot of water to a boil and boil shrimp for 3-4 minutes then immediately add to an ice bath to stop cooking (bowl with cold water and ice)
- cut the shrimp in half
- wet the rice paper in a shallow bowl or a pan with luke warm water, make sure not to soak for too long it will soften as you add your fillings!
- lay on a plate and stack your vegetables first
- roll as if you were rolling a burrito, making sure to tuck in the sides, then add the shrimp before the final roll - this helps show the shrimp on the outside
- add all sauce ingredients to a bowl and mix well and serve with the rolls
