Rolls:
6 spring roll wrappers
12 cooked shrimp (shelled)
1 cup butter leaf lettuce (shredded)
1/3 cup chopped cilantro
1/4 cup chopped basil
1/2 cup cucumber (peeled seeded chopped)
1 carrot (julienned)
Finely chopped honey roasted peanuts
Sauce:
1 tbsp light soy sauce
1 tbsp white wine vinegar (rice)
3 tbsps mirin
1/4 tsp ginger root (grated)
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 ending with peanuts. 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 Thai dipping sauce, below, or peanut sauce.
To make the Thai dipping sauce, combine all ingredients in a small bowl.
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