Fresh Spring Rolls
1 package spring roll wrappers
1 pound cooked baby shrimp
2 cups cooked sticky white rice
1 cup shredded carrots
1 cup cucumbers, sliced into long thin strips
1 cup red pepper, thinly sliced
Fresh cilantro, coarsely chopped
Fresh whole mint leaves
- Fill a large pie pan with warm water and place 2 damp kitchen towels unfolded on either side of pie pan. One at a time, place dried spring roll wrappers in the water for about 30 seconds. Remove the spring roll wrapper and place it on one of the towels.
- Place fillings on bottom third of wrapper. Roll the bottom of wrapper over the fillings and pull the roll back to tighten the wrap over the fillings. Fold in the right and left ends and roll the wrap t like a burrito. Repeat with the remaining wrappers. Serve with orange sesame sauce.
Orange Sesame Sauce
2 tablespoons tahini
2 tablespoons soy sauce
6 tablespoons orange juice
1 tablespoon sesame seeds
Mix together all the ingredients in a small bowl.