These are a staple for us. Granted, they are a bit time consuming and the spring-roll sheets are tricky to work with (Taylor handles them like a master!), but it's a healthy, refreshing dish perfect as an appetizer or as a stand alone meal. We like to serve them with rice noodles or other asian noodles. Delicious, refreshing, and satisfying only begin to describe these. They are well worth the effort and will definitely impress! You can easily substitute tofu for the shrimp to make them vegetarian and just as yummy! Vietnamese-Style Spring Rolls with Shrimp Ingredients 2 teaspoons olive oil 2 teaspoons minced fresh ginger 16 uncooked medium shrimp, peeled, deveined, halved lengthwise 1/4 cup chopped fresh cilantro 4 cups hot water 8 6-inch-diameter Vietnamese spring-roll sheets (you can find these at Asian food markets) 4 small Bibb lettuce leaves, halved 1/2 cup thin strips green onions 1/2 cup thin strips seeded peeled cucumber 1/2 cup thin strips carrots 4 teaspoons minced fresh

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