Shrimp and Vegetable Summer Rolls

Ingredients

• 1 cup matchstick-cut carrots 
• 4 ounces bean sprouts fresh
• 1 cup cilantro leaves fresh loosely packed
• 0.5 cup mint leaves fresh packed
• 1.5 cups mâche lettuce mixed packed
• 0.8 cup bottled thai peanut sauce (such as House of Tsang)
• 0.5 pound shrimp frozen thawed cooked peeled
• 12 8-inch round rice paper spring roll wrappers () (such as Galettes De Riz)

Equipment

• bowl

Directions

1. Combine first 6 ingredients in a large bowl; toss gently.
2. Add warm water to a pie plate or large shallow dish to a depth of 1 inch.
3. Place 1 wrapper in dish for 30 to 45 seconds or until softened; place on a flat surface. Spoon 1/2 cup shrimp mixture down center of wrapper; fold sides over filling, and roll up tightly, jelly-roll fashion. Gently press seam to seal; place roll, seam side down, on a serving platter. Cover with a damp towel to keep from drying.
4. Repeat procedure with remaining wrappers and shrimp mixture.
5. Serve immediately with peanut sauce.
6. Note: Rice paper spring roll wrappers are available in Asian markets. The circular wrappers are thin, brittle, and opaque and are marked with a cross-hatched pattern. You may also serve the summer rolls with sweet-and-sour sauce, if desired.