California Avocado & Shrimp Fresh Spring Rolls

Makes 8 rolls
Serves 4
Prep time 20 minutes

8 sheets of rice paper rounds, 8 inches
10-15 large, fresh, cooked shrimp
1 cup shredded carrots
2-3 cups baby bok choy or tender greens
1 large cucumber, peeled and sliced into 4-inch strips
2 ripe California Avocados, sliced into quarters

Dipping Sauce 

1/4 cup crushed peanuts
1/4 cup soy sauce 
1/4 cup rice wine vinegar
1 clove garlic, minced
1 tsp. sesame seeds 
1 Tbsp. hot chili oil
Pinch of black pepper

In a small mixing bowl, whisk all sauce ingredients and set aside. Prepare a tray to use as a rolling station. Slice shrimp in half lengthwise for easier rolling, then set aside. Moisten rice papers in a shallow plateful of water for roughly 45 seconds to one minute per side. Transfer the now-slippery rice paper to a clean plate and begin to fill your roll. Place 3-4 slices of shrimp, one quarter slice of avocado in the center of each rice paper wrap. Top with carrots, greens, and cucumber. Fold the sides in, then fold the side closest to you away from yourself and begin to gently, tightly roll up the paper and ingredients. This can be tricky on your first try, but you will be a pro by the end! Slice finished rolls in half, and dip in the sauce. Due to the nature of the paper, these do not keep longer than one hour.