fresh spring rolls with thai dipping sauce

Ingredients

• Servings: 6
• 6 spring roll wrappers (available in asian markets)
• 12 medium shrimp, cooked and shelled
• 1 cup shredded leaf lettuce
• 1/3 cup chopped cilantro
• 1/2 cup peeled, seeded, chopped cucumber
• 1 medium carrot, julienned
• quick thai dipping sauce:
• 1 tablespoon light soy sauce
• 1 tablespoon white- vinegar or rice vinegar
• 3 tablespoons mirin
• 1/4 teaspoon grated ginger root (optional)

Recipe

• in a bowl of cool water, soak a wrapper until limp. lay wrapper out flat. place 1/6 of each ingredient down middle of wrapper, starting with lettuce. fold over each end and tightly roll the wrapper around the contents, as if making a burrito. moisten at seam; press to close.
• lay on plate, cover with moist paper towel and refrigerate until ready to serve. then slice in two and serve with quick thai dipping sauce, below, or peanut sauce.
• to make the quick thai dipping sauce, combine all ingredients in a small bowl.