Fresh Spring Rolls With Thai Dipping Sauce Serving Size - 6 Prepared By - Phyllis Recipe Rating
			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 1 tablespoon light soy sauce 1 tablespoon white-wine vinegar or rice vinegar 3 tablespoons mirin 1/4 teaspoon grated ginger root (optional)
			In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place a small amount of shrimp, lettuce, cilantro, cucumber adn carrots 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 soy sauce, white-wine vinegar or rice vinegar, mirin and ginger root in a small bowl.