INGREDIENTS

• 1 small carrot, grated or thinly sliced
• 1 mango, peeled and sliced thinly
• 8 scallions, thinly sliced
• 1 cucumber, peeled and sliced or fresh green beans, chopped thinly.
• 1 head of “Live Lettuce”, washed and thick middle stalk removed from each leaf
• 1 handful of mint, washed and leaves removed from stem.
• 2 avocados, peeled and sliced thinly (sprinkle with lemon juice if preparing ahead of time)
• 10 cooked shrimp, tails removed and sliced lengthwise
• 1 Package of 10” rice paper wrappers (usually on bottom shelf in Asian section in International isle)

Dressing

• ¼ cup all natural peanut butter
• 1 Tablespoon soy sauce
• 2 Tablespoons sweet chili sauce
• 2 Tablespoons honey
• 1 teaspoon fresh grated ginger
• Place peanut butter in a small bowl.
• Add remaining ingredients and mix until smooth.
• Prepare ingredients and lay out to prepare for assembling.
• Take a large frying pan and fill with hot water.
• Place on countertop and place two of the rice paper wrappers in a pan at the same time.
• Press on them to submerge and let sit a few minutes until they turn white and are soft.
• Remove from water and lay on a dinner plate or cutting board.
• Place about a ¼ cup of the ingredients, except the lettuce, in the center of the wrapper.
• Drizzle 1-2 tablespoons of the dressing, then top with lettuce.
• Fold over the sides, then start rolling up the wrapper tightly, like rolling a sleeping bag, from the bottom up.
• Cover with a damp cloth until ready to serve.
• If preparing for later, wrap in saran wrap. Add a damp paper towel inside the saran wrap if the wrapper seems dry.
• Cut in half before serving.