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Fresh Spring Rolls

Makes 8 large spring rolls, or 16 appetizer-size half-rolls
​
  • 2 English cucumbers
  • 2 - 6 carrots, depending on size (you want the amount of carrots to roughly equal the cucumbers)
  • 1/2 avocado, cut into small strips
  • 4 - 8 large shrimp (optional)
  • 16 Spring Roll Skins/rice paper rolls (located in the Asian section of your market, we use the Banh Trang brand)
  • Sweet chili sauce for dipping (our favorite is Maggi Taste of Asia's Sweet Chili Sauce)

Cook then fillet shrimp if using.  Use a julienne peeler to julienne the carrots and cucumbers, being careful not to include the inside seeded section of the cucumber (it is too moist & soft so will make your rolls soggy).  Remove excess water from julienned vegetables by either/both spreading them on or blotting them with paper/cloth towels.

Place very warm water in a large bowl.  Place 2 skins in water until it is soft.  Remove 1 skin from water, place on cloth towel, place a very small handful of carrot/cucumber mixture in middle of roll.  Place avocado then 2 - 4 strips of shrimp on roll.  Turn over left & right edges of roll then, beginning on one end, roll into wrap (use enough pressure when rolling to remove air & form tight roll).  Grab 2nd skin out of warm water and wrap a 2nd layer of skin over your roll.  (I have found that wrapping with a 2nd skin keeps the Spring Rolls from falling apart, but you can experiment.)

Use a wet scalloped knife to slice rolls in half.  Serve with dipping sauce.

We often enjoy these spring rolls as part of an Asian-inspired dinner, with edamame as an appetizer, a green salad with ginger dressing, and even a chicken-veggie stir-fry.
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