Shrimp Spring Rolls

This light, summery dish is perfect for a warm evening!

Shrimp Spring Rolls
(makes 4)

4 rice paper wrappers
12 shrimp
6 baby carrots, cut into matchsticks
1/2 cucumber, cut into matchsticks
1/2 bell pepper, cut into thin strips
1 green onion, sliced thinly
Any other vegetables: spinach, bean sprouts, etc.
Dipping sauces: Sweet chili sauce, teriyaki sauce, peanut sauce, etc.

1. Cook shrimp until pink and no longer translucent. Cool.
2. Dip each wrapper into warm water until pliable and sticky, about 10 seconds.
3. Layer in veggies, sprouts, and shrimp. Roll up like a burrito.
4. Serve with dipping sauces and enjoy!