Spring Rolls

A cool idea for lunch- no heat required. Great for a summer day when it's too hot to cook.

Spring Rolls
Rice paper (available at any grocery store, in the international foods section)
Shredded iceberg lettuce
Bean sprouts
Grated carrots
Small Shrimp
Peanuts, chopped
Rice vermicelli (noodles- available, probably beside the rice paper in the groc. store)

Depending on how many you want to make, the amount of the above ingredients will change. It's all in how you want to make them.

Dipping Sauce (for approx. 6-8 rolls)
2Tbsp tahini
1Tbsp peanut butter
1tsp rice wine vinegar
1tsp soy sauce
ground ginger, salt and pepper to taste
Mix all ingredients together. Serve with rolls.

Assembling the rolls: See here for a nice tutorial on rolling rice paper.
Fill a pie plate or large dinner plate with water. Put one rice paper in. Dry a surface of your counter-top or cutting board. Make sure all ingredients are ready before soaking rice paper. Rice paper should soften in approximately 1 min. Remove paper from water carefully, let excess water drip off, place on counter-top. Arrange vermicelli, shrimp, lettuce, carrots, sprouts on the rice paper, closer to one side than the middle which helps when rolling. Sprinkle peanuts on top of ingredients.
Begin rolling, folding top and bottom towards the ingredients and then rolling from the side closest to the ingredients, over. The edges should seal themselves (rice paper is great for that). Repeat until you have enough rolls to fill a hungry stomach.

Low-carb variation -not pictured-(I love these! My husband has the above recipe, and I use this one): Use Nori (sea-weed wrap) instead of rice paper and omit the rice vermicelli from your rolls. Use more lettuce in place of noodles.