SPRING ROLLS

By LindaW1955

Sauce Magazine

Ingredients

• 1/2 jicama - peeled, cut into matchsticks
• 1 small red bell pepper - cut into matchsticks
• 1 champagne mango - cut into matchsticks
• 1 carrot - cut into matchsticks
• 1 red Serrano pepper - sliced very thin
• 16 cooked medium shrimp
• 1 lime
• Spring roll wrappers
• Cilantro - i bunch
• Mint leaves

Preparation

Step 1

Toss shrimp with lime juice
Toss jicama with salt, place in colander and set over a towel - let sit one hour
Heat a wide pot with an inch of water just until it's hot enough to dip your finger in without burning. Remove from heat. Place a spring roll wrapper in the hot water until it's flimsy, about 15-20 seconds. Remove with your fingers and flatten it onto a damp cutting board.
Arrange 3 cilantro leaves, 6 mint leaves and 2 shrimp in the bottom third of the wrapper. Top with 2 red pepper matchsticks, 2 jicama matchsticks, 2 carrot matchsticks, 6 mango matchsticks and 1 slice serrano pepper. Roll from the bottom, just until you cover the filling. Fold in the sides and roll the whole thing up and over the top to seal. Repeat with 7 more wrappers.