Shrimp & Artichoke Spring Rolls With Lemon Aioli

• 1/2 cup mayonnaise
• 2 tablespoons minced fresh cilantro
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 1-1/2 cups chopped cooked peeled shrimp
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon grated fresh gingerroot
• 1/4 teaspoon Sriracha chili sauce or hot pepper sauce
• 4 cups fresh spinach, shredded
• 1/2 cup shredded carrot
• 1/4 cup minced fresh cilantro
• 8 spring roll wrappers or rice papers (8 inches)

1. In a small bowl, combine the first six ingredients. Cover and refrigerate until serving.
2. In a large bowl, combine the shrimp, artichokes, lemon juice, ginger and chili sauce. In another bowl, combine the spinach, carrots and cilantro; set aside.
3. Soak each spring roll wrapper in cool water for 1 minute; place on a flat surface. Place 1/3 cup shrimp mixture and 1/2 cup spinach mixture down the center of each wrapper to within 1-1/2 in. of ends.
4. Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on a serving plate. Cover with damp paper towels until serving. Serve with aioli.

mayonnaise, fresh cilantro, lemon juice, garlic, lemon zest, salt, shrimp, water, lemon juice, gingerroot, chili sauce, fresh spinach, shredded carrot, fresh cilantro, roll wrappers

Taken from www.tasteofhome.com/recipes/shrimp-artichoke-spring-rolls-with-lemon-aioli/ (may not work)