¼ cup seasoned rice vinegar
1 tablespoon minced fresh ginger
1 tablespoon hoisin sauce
1 tablespoon chili-garlic sauce
1 15-ounce can whole baby carrots, drained
1 8.75-ounce can corn kernels, drained
1 4.5-ounce can diced green chilies, drained
1 4-ounce can small shrimp, drained
¼ cup fresh cilantro leaves
¼ cup fresh mint leaves
8 rice paper spring roll wrappers
8 small Boston lettuce leaves
Prepare Dipping Sauce: In small bowl combine rice vinegar
, ginger, hoisin sauce and chili-garlic sauce.
Prepare Spring Rolls: Cut carrots into matchstick-thin strips. In large bowl combine carrots, corn, chilies, shrimp, cilantro, mint leaves and 1 tablespoon dipping sauce; toss to mix well.
Fill shallow bowl with hot (not boiling) water. Submerge 1 springe roll wrapper in water until softened. Lay one wrapper flat on work surface. Top with a lettuce leaf. Spoon some vegetable mixture lengthwise in center.
Fold long end of wrapper over ingredients. Then fold in end and continue rolling lengthwise. Place seam-side down on platter. Repeat with remaining rolls. Serve rolls with dipping sauce.