Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Ingredients: 1 package Rice Wrappers (12 Count); 24 whole Large Shrimp, Precooked, Peeled And Deveined; 1 whole Avocado (Peeled And Sliced Lengthwise In 1/4 Inch Slices); 1 whole Carrot, Cut Into Matchsticks; 1/2 whole Cucumber, Cut Into Matchsticks; 1 bunch Fresh Mint Leaf, Leaves Pulled Off Stems; 1 bunch Cilantro Snipped Into Bite Sized Pieces; 1 head Romain Lettuce Separated Into Individual Leaves; Optional Garnish: Sweet Chili Sauce Or Other Dipping Sauce

9 ingredients

4 steps

Ingredients

1 package Rice Wrappers (12 Count)
24 whole Large Shrimp, Precooked, Peeled And Deveined
1 whole Avocado (Peeled And Sliced Lengthwise In 1/4 Inch Slices)
1 whole Carrot, Cut Into Matchsticks
1/2 whole Cucumber, Cut Into Matchsticks
1 bunch Fresh Mint Leaf, Leaves Pulled Off Stems
1 bunch Cilantro Snipped Into Bite Sized Pieces
1 head Romain Lettuce Separated Into Individual Leaves
Optional Garnish: Sweet Chili Sauce Or Other Dipping Sauce

Directions

1

Dip rice wrapper in water for 20-30 seconds until pliable, but not soft.
2

Lay on counter or cutting board and put in 2 shrimp, 1 avocado slice, 2-4 carrot slices, 1-2 cucumber slices, a couple sprigs of mint and cilantro and 1/2 of a lettuce leaf.
3

Roll up tightly burrito/egg roll style and serve with sweet chili sauce.
4

Enjoy!