Fresh Spring Rolls with Shrimp

• 7 Fresh spring roll wrappers
• 14 Shrimp
• 1 Carrot (julienned)
• 1 Cucumber (julienned)
• 10 leaves Shiso leaves (finely shredded)
• 7 leaves Loose leaf lettuce
• 1 Sweet chili sauce

1. Boil the shrimp and cut them in half lengthwise.
2. Wash the vegetables and dry well.
3. Finely julienne the carrot, cucumber and shiso leaves.
4. Immerse the fresh spring roll wrappers in hot water and drain.
5. Put the fillings in the center of each, in this order: Shrimp (4 pieces = 2 shrimp), shiso, carrot, cucumber, lettuce.
6. Roll them up tightly away from you as if you were making a sushi rolls.
7. (If the rolls are too loose they'll fall apart while eating.)
8. Keep a tightly wrung out kitchen towel draped over the completed rolls to prevent them from drying out.
9. Make 7 rolls, and cut each into 4 pieces (make sure there's a piece of shrimp in each!!)
10. Serve with sweet chili sauce.

spring roll wrappers, shrimp, carrot, cucumber, leaf lettuce, sweet chili sauce

Taken from cookpad.com/us/recipes/171857-fresh-spring-rolls-with-shrimp (may not work)