Family Fun Spring Rolls
(serves four)
by Executive Chef Briton Dumas

½ each Carrot-Julienned
½ each Mango-Julienned
½ Red Onion - Julienned
½ Red and Yellow Peppers- Julienned
1 tablespoon chopped Cilantro
Juice from ½ lime
¼ cup Rice wine vinegar
1 tablespoon sugar
1 pinch of salt
1 pinch of cayenne (optional)

Place all ingredients in mixing bowl. Toss to coat.

2 lbs of cooked shrimp- chopped
Rice paper wrappers

Soak rice papers in water for 5 seconds or until pliable. Remove from water and slightly blot with paper towel to remove excess water.
Place 2 oz (approximately a hand full) of vegetable mix with 2 tablespoons of chopped shrimp in each rice paper length wise. Fold in ends and roll burrito style. Slice in half and serve.