Summer Rolls with Wild Oregon Shrimp
1 package of Wild Oregon Bay Shrimp
16 sheets of Rice Paper/ Spring Roll Wrappers
1 cucumber, thinly sliced
1/4 cup mint leaves
1/2 head of cabbage chopped
1 avocado, sliced
green leaf lettuce
Optional: Sweet Chili Sauce for dipping
Fill a rimmed plate or shallow plate with water and dip one spring roll wrapper at a time in the water until pliable but not floppy (about 20 seconds). Lay it on a lint-free towel or another plate.
Leaving about one inch along the edges, start to layer the mint, cucumber, cabbage, cilantro, and lettuce.
Roll the spring roll halfway, enclosing the fillings, and fold the sides in. Add the shrimp and then roll to close.
Serve immediately with a sweet chili sauce or store in the fridge for 1-3 days. Enjoy!