Spring rolls are super easy to make and perfect for a spring lunch. Be sure to keep them covered with a damp paper towel until you are ready to serve them.
8 Spring Roll Rice Wrappers
1 Carrot, peeled and grated
4 Asparagus, steamed and cut in half
1/2 Avocado, sliced in thin strips
1 c Napa Cabbage, shredded
16 Cooked Shrimp, cut in half
1/4 C Cilantro Leaves
8 – 16 Basil Leaves
Bring a large saucepan of water to a boil over heat, remove from heat and cover to keep warm. With one spring roll wrapper at a time: dip wrapper briefly in hot water then place on a clean work surface. Take carrots, cabbage, asparagus, shrimp, cilantro and basil over surface of wrapper and roll up. Repeat until all wrappers and fillings are used.