9 large prawns, boiled, peeled and halved lengthwise
Boston lettuce, rinsed, dried and torn to fit
2 medium carrots, julienned
1 medium cucumber, julienned
1 cup red cabbage, shredded
1 avocado, sliced
spring roll wrappers, round
In a round pie plate that’s bigger than the wrappers, add enough hot water to come half way up the side.
Working with one at a time, submerge the spring roll wrapper in the water for 10-30 seconds until soft and pliable but not torn.
Lay the wrapper on a large piece of parchment.
Place 3 prawns halves, cut side up in the middle of the bottom half of the wrapper.
Arrange other ingredients with the shrimp leaving at least an inch on the sides (the fresh ingredients should be no longer than 3 inches).
Bring the bottom of the wrapper up and over the pile and begin to roll gently, making sure you get it tight but don’t tear the delicate wrapper.
Tuck the ends in as you go.
Set aside until all rolls have been assembled.
Cut in half and serve with dipping sauces.