Shrimp and Vegetable Summer Rolls

Ingredients

• ¾ cup bottled Thai peanut sauce (such as House of Tsang)
• 12 (8-inch) round rice paper spring roll wrappers (such as Galettes De Riz)
• ½ cup packed fresh mint leaves
• 1 cup matchstick-cut carrots
• ½ pound frozen cooked peeled small shrimp, thawed
• 1 ½ cups packed mixed baby salad greens or mache lettuce
• 1 ½ cups fresh bean sprouts (about 4 ounces)
• + 1 more ingredients
• • 1 cup loosely packed fresh cilantro leaves

1. Combine first 6 ingredients in a large bowl; toss gently. 2. Add warm water to a pie plate or large shallow dish to a depth of 1 inch. Place 1 wrapper in dish for 30 to 45 seconds or until softened; place on a flat surface. Spoon 1/2 cup shrimp mixture down center of wrapper; fold sides over f...

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