Spring is here! The weather is getting warmer, the birds are singing in the trees, and the rains are a-fallin’! 
When Jen was a little girl, we lived next to an amazing Vietnamese couple. The woman was beautiful and loved children – Jen spent a lot of time over there as a kid!
She was always cooking, and every once in a while would give us something new and unusual. In Texas in the 80’s these were definitely new and unusual! They were also very, very tasty! 

The serving size is 1-2 rolls depending on how much you can eat. 1 roll has 3 medium shrimp which will give you about 3 grams of protein. We can usually eat two which will give you 6g protein. You can add more protein by making a peanut dipping sauce using 2 T peanut butter, 2 tsp soy sauce, 1/4 tsp ground ginger, 1/4 tsp minced garlic, 1 tsp rice vinegar (or other vinegar), and a drop or two of sesame oil (toasted or not, it doesn’t matter). 
If you don’t want to use the rice paper, you can wrap your spring rolls in a soft lettuce leaf (we like butter lettuce). 

Servings 1-2

2 rice paper wrappers
6 medium shrimp, cooked and chilled
1/4 C shredded lettuce
1 small carrot, shredded or julienned
1 baby cucumber, julienned
1 scallion, cut into thin strips

Prepare your rice paper (1 at a time!) according to package directions.  (It’s not hard – dip it in a shallow container filled with water until it’s soft and pliable then lay it out on a CLEAN tea or dish towel).

Place the shrimp along the rice paper, just off center.
Add the julienned or shredded veggies.
Add the lettuce.
Fold the wrapper as you would a burrito, starting from the bottom. Fold upward, then fold the sides in, then roll up.

Serve cold!