Shrimp and Crunchy Vegetable Spring Rolls with Sweet and Sour Chili Sauce

Ingredients

• 8 servings chili sauce sweet sour
• 2 cups spring greens mixed
• 8 12-inch rice paper wrappers ()
• 4 cups shrimp salad with lemon-herb vinaigrette (tails removed from shrimp)

Equipment

• paper towels

Directions

1. Soak 1 wrapper in a large shallow dish of water 30 to 45 seconds or just until pliable. (If soaked too long, it will fall apart.)
2. Drain on paper towels.
3. Add 1/2 cup Shrimp Salad about 2 inches from edge of wrapper. Top with 1/4 cup greens and, if desired, a few sprouts. Fold in sides, and roll tightly away from you. Repeat soaking and stuffing procedures with remaining wrappers and filling. Slice diagonally into 3 pieces, place on a platter, and serve with Sweet and Sour Chili Sauce.