Shrimp Rolls with Asian L&P Sauce

Ease of preparation rating: Moderate.

Yield:  4 servings.

Ingredients:

8 sheets of round rice paper sheets

12 cooked shrimp (size 16-20), sliced in half lengthwise

1 ripe avocado, pitted and sliced lengthwise

24 fresh mint leaves, whole

¼ cup (60ml) of fresh cilantro, chopped

½ cup (120ml) of green onions, chopped

1 cup (240ml) of carrots, thinly sliced

½ cup (120ml) of shredded cabbage

1 cup (240ml) of shredded Boston lettuce

1 cup (240ml) of bean sprouts

Method:

Fill a large shallow bowl with warm water.

Place a single rice paper sheet in the water for 10-15 seconds, or until soft enough to roll with.

Place 3 pieces of shrimp and 3 mint leaves down on the lower third of the rice paper sheet.

Add small amount of carrots, avocado, cilantro, green onions, cabbage, lettuce and bean sprouts over the shrimp and mint leaves.

Tuck in the left and right edges over the ingredients.

Roll the rice paper sheet from front to back in order to form a tight spring roll.

Start over for the following 7 rolls.

Here are 2 tricks: If the rice paper sheet is ripping, use 2 layers for each roll. If the final fold is not sticking, use a little bit of warm water to seal the edges.

Asian L&P Sauce

Ingredients:

½ cup (120ml) of Lea and Perrins Worcestershire Sauce

1 teaspoon (5ml) of Chinese 5 spice

1 teaspoon (5ml) of fresh ginger, grated

2 teaspoons (10ml) of white sugar

Method:

Stir all ingredients together until dissolved.

Serve alongside the Shrimp Rolls.