Chili Dipping Sauce
2 garlic cloves, minced
1/4 c. rice vinegar
1 T. sesame oil
1-2 t. sweet chili sauce (e.g. Mae Ploy)
Mix together all the ingredients and refrigerate until ready to serve.
8 spring roll wrappers
24 fresh cilantro leaves
16 large mint leaves
1 medium avocado, thinly sliced
1 green onion, cut into 2″ sections and then thinly sliced lengthwise
1/2 red bell pepper, cut into thin 2″ strips
1/8 cucumber (seeds removed) cut into thin 2″ strips
1/2 medium carrot, cut into thin 2″ strips
32 cooked small shrimp (~2 oz.)
1 T. chopped peanuts
Prepare one roll at a time as follows: Soak one wrapper in warm water (e.g. in a round cake pan or pie plate) until flexible and transparent (about 2-3 minutes). Place wrapper on working surface. Arrange 3 cilantro leaves and 2 mint leaves on half the wrapper, leaving a 1″ border around the edges. Layer on strips of avocado, green onion, bell pepper, cucumber, and carrot. Top with 4 shrimp. Fold the sides of the wrapper over the filling, then roll tightly to enclose the filling completely. Rolls can be kept refrigerated in plastic wrap for up to 2 days.
After all the rolls have been prepared, cut then in half and serve with the dipping sauce and chopped nuts. You can also put out plum sauce and Siracha sauce as additional condiments.