Spring Roll

Spring Roll 1
green onion, sliced white part
shitake mushrooms
carrot, julienned
Marinate in soy sauce and 5 spice
Add a layer of lettuce to a spring roll skin, place mixture on lettuce and roll skin, tucking in both sides.

Spring Roll 2
2 oz vermicelli, broken in 2″ pieces, cooked, drained
1 med carrot, grated
1 red bell pepper, seeded, slice, cut into thin strips
4 scallions, thinly sliced
1/3 cup cilantro
1 clove garlic, minced
2 tbs lime juice
1 1/2 tsp kosher salt
1 tbs sesame oil
10 shrimp, large, cooked, chopped in half
20 fresh mint leaves
10 8″ round spring roll skins

Mix all ingredients in bowl except, spring roll skins, shrimp and mint leaves. Fill a large bowl with cold water. Dip a spring roll skin in the water until just pliable. Place the skin on the work surface and pat dry. Mound 1/3 cup of the noodle mix across the center of the skin. Top with 2 shrimp halves and 2 mint leaves. fold over the two ends of the spring roll skin, then roll up the spring roll. repeat with the remaining ingredients.
Dip in sweet chili sauce.