Ingredients
2 1/2 cups cooked medium shrimp, peeled, deveined and diced
2/3 cup avocado, diced
2/3 cup mango, diced
1/2 cup pea shoots, chopped
1/3 cup mint or cilantro, chopped
20 Vietnamese spring roll skins
sweet chili sauce
Preparation
Combine first five ingredients in a bowl. Place hot tap water in a wide-bottomed shallow pan and soak spring roll skin, covered, for 1 minute. Carefully remove and place on a dry paper towel or damp cloth. Place a scant teaspoon of filling at the bottom of the skin. Place a heaping tablespoon of sweet chili sauce onto the filling. Fold the wrapper so it just covers the filling. Fold the sides tightly without ripping the skins. Now roll the skin the rest of the way as snugly as possible. Repeat until the filling is gone. Replace hot water or paper towels as needed.
