Shrimp & Cilantro Spring Rolls

Spring rolls are a fun way to incorporate fresh raw vegetables into a meal. For these rolls you will need:

1 package of spring roll wraps (made of tapioca flour)
1 cup mung bean sprouts
2 cups small shrimp, cooked on stovetop with butter and cooled
sprigs of cilantro
2 TBS diced mint
1/2 medium sized cucumber, skinned and thinly sliced
1 cup shaved carrot
1 package very thin rice noodles, cooked and cooled
6 lettuce leaves, wetted to cover rolls and keep them moist until you eat them
2 lettuce leaves sliced thin, veins removed

You will also need a big bowl of warm water and a plate to roll the rolls on. Dip the first wrap into the warm after turning it so that it in wet on all sides. Place it on plate.
You may then place as much of each ingredient as you like in the middle of the wrap, I began with noodles then shrimp, cuke, carrot, lettuce, cilantro, and mint. Use small amounts of each ingredient so you will have enough space left to wrap the roll. It may take a few tries to get it right. Cover rolls with moist lettuce leaves to keep them soft until served.

How to roll: First place all ingredients on wrap, then fold right and left sides in 1/4 of the way, or so. Next wrap the end that is nearest to your tummy and pull it up and over the ingredients, holding the ingredients so that it makes a nice round shape. Then roll away from your body, making sure the right and left folds stay in place. All done! It is quite easy and there are several ways to fold. Use the one that works best for you.

Dipping Sauce:

2 tablespoon soy sauce
2 tablespoon rice vinegar
6 tablespoons mirin (sweet rice cooking wine)
1/2 teaspoon grated ginger root
1 crushed garlic clove

Mix all ingredients together and serve in a small dipping bowl.