12 cooked shrimp (size 16-20), sliced in half lengthwise
1 ripe avocado, pitted and sliced lengthwise
24 fresh mint leaves, whole
1/4 cup (60 milliliters) of fresh cilantro, chopped
1/2 cup (120 milliliters) of green onions, chopped
1 cup (240 milliliters) of carrots, thinly sliced
1/2 cup (120 milliliters) of shredded cabbage
1 cup (240 milliliters) of shredded Boston lettuce
1 cup (240 milliliters) of bean sprouts
Asian L&P sauce:
1/2 cup (120 milliliters) of Worcestershire sauce (like Lea and Perrins)
1 teaspoon (5 milliliters) of Chinese 5 spice
1 teaspoon (5 milliliters) of fresh ginger, grated
2 teaspoons (10 milliliters) of white sugar
Fill a large shallow bowl with warm water.
Place a single rice paper sheet in the water for 10-15 seconds, or until soft enough to roll with.
Place three pieces of shrimp and three mint leaves down on the lower third of the rice paper sheet.
Add small amount of carrots, avocado, cilantro, green onions, cabbage, lettuce and bean sprouts over the shrimp and mint leaves.
Tuck in the left and right edges over the ingredients.
Roll the rice paper sheet from front to back in order to form a tight spring roll.
Start over for the following seven rolls. Here are two tricks: If the rice paper sheet is ripping, use two layers for each roll. If the final fold is not sticking, use a little bit of warm water to seal the edges.