Savannah Spring Rolls

• 1 package (typically 12 Oz. Package) Rice Paper, Sold In Asian Markets
• 1/2 pounds Pulled Pork, Or Boston Butt, Shredded
• 2 cups Red Leaf Lettuce, Sliced Finely
• 3 whole Green Onions, Julienne
• 2 whole Carrots, Thin Julienne,3 Inch Long
• 30 whole Basil Leaves
• 1 cup Cilantro Leaves
• 1 pound Shrimp, Deveined, Cooked, Peeled
• 30 whole Mint Leaves For Garnish

1. You will also need lukewarm water in a shallow dish big enough to soak rice papers.
2. Dip the rice paper in lukewarm water for 2-3 seconds.
3. Place the wet rice paper on the cutting board and fold them in thirds, overlapping two sides.
4. Place your meat, prepared veggies, fresh basil and cilantro leaves on the third bottom of the paper and begin rolling.
5. Before finishing the roll, place two shrimp with tails out of the edges, finish rolling, carefully tucking the thick half of the shrimp.
6. Cover the roll with damp paper towel.
7. Roll several more.
8. When ready to serve, cut the roll in half.
9. Place the cut side on the plate.
10. Garnish with mint leaves.
11. Serve immediately with your favorite sauce.
12. Remaining rice paper can be stored in zip baggies in dry storage.
13. Note: See related blog post for how-to photos.

rice paper, pulled pork, red leaf lettuce, green onions, carrots, basil, cilantro, shrimp

Taken from tastykitchen.com/recipes/appetizers-and-snacks/savannah-spring-rolls/ (may not work)