Shrimp Spring Rolls

 

25 Cooked Shrimp (50-70 count), cut into bite size pieces

6-7 Butter Lettuce Leaves

2 small Cucumbers, julienned 

1/2 Sweet Red Pepper, julienned

1 small Carrot, julienned

1/4 cup Cilantro leaves

6 Spring Roll Wrappers

Sauce

1/4 cup Mayo

2 tablespoons Chili Garlic Sauce

Zest of Lemon

2 tablespoons Lemon Juice

1 Garlic Clove, grated

1 tablespoon fresh Ginger, grated

Salt, Pepper, to taste

To make the sauce:  Mix all of the ingredients.  Set aside.

In a small bowl, add shrimp.  Toss them with the half of the prepared sauce, season with salt and pepper.

Reserve the rest of the sauce for dipping.

To make spring rolls:  Dip spring roll wrapper into hot water for few seconds, one a time.

Place lettuce leave, about 2 tablespoons shrimp mixture,  2 pieces of cucumber, 1 piece of pepper, and few cilantro leaves.  Fold the bottom edge over the filling; fold in both sides and roll up tightly.  Cut in half.

Makes 12 pieces.

Can be made 2 hours ahead.  Just cover with plastic wrap and refrigerate.