📖 Instructions

1. First, prepare your workspace. Lay out a clean, damp kitchen towel to prevent the rice paper from sticking. Have all your ingredients prepped and easily accessible – this makes the rolling process much smoother. Trust me, you'll thank me later!
2. Next, prepare your dipping sauce (optional but highly recommended!). A simple peanut sauce or a sweet chili sauce works wonderfully. I personally love a quick lime-soy-sesame seed mixture.
3. Now for the rice paper. Submerge one wrapper at a time in a large bowl of lukewarm water for about 20-30 seconds. This should soften the paper nicely. Don't over soak or they'll become too delicate. If it doesn't seem to soften quickly, add a smidge more water.
4. Once softened, lay the wrapper flat on your damp towel. Arrange a small amount of cooked shrimp and other fillings in a line across the center of the wrapper, leaving about an inch of space on each side.
5. Now comes the fun part! Using your fingers, gently roll the wrapper upwards, tucking in the sides as you go. Start at the bottom, bringing the edge over the fillings. This will create a nice, even roll that doesn't burst open easily. (I've definitely had my share of spring roll disasters!)
6. Continue rolling, creating a neat cylinder shape. Lightly moisten the top edge with water to help it seal properly.
7. Once rolled, carefully place the spring roll seam-side down onto a plate or serving platter. Repeat the process with the remaining rice paper and fillings until all are assembled.
8. Finally, serve immediately with your favorite dipping sauce. The fresher they are the better they taste! Garnish with extra cilantro and a sprinkle of sesame seeds for an extra touch of yumminess. If you have some extra mango salsa, that adds a super fun flavor, too!