Shrimp Summer Rolls

Shrimp Summer Rolls

Ingredients:
12 rounds rice paper
24  jumbo peeled and cooked shrimp
1 large haas avocado, sliced into strips
3 cups shredded carrot
3 cups shredded red cabbage
1/4 cup cilantro leaves
24 basil leaves
24 mint leaves

Directions:
Take a rice paper wrapper and completely submerge it in hot tap water 10 to 15 seconds, until pliable.

Place the wrapper on a plate or cutting board and top with 2 shrimp, a few avocado slices, 1/4 cup carrots, 1/4 cup cabbage, 2 basil leaves and 2 mint leaves.

Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly.