Recipe By Chef Jim Coleman

Have your guests assemble their own — it's fun! Although it takes a little trial and error to roll them tightly, they still taste good even if you haven't reached rolling perfection. Send us a picture of your best and your worst.

Ingredients

• 2 teaspoons of olive oil
• 2 teaspoons of minced fresh ginger
• 2 cloves of garlic minced
• 16 uncooked medium shrimp, peeled, deveined and halved lengthwise
• ¼ cup of chopped fresh cilantro
• 4 cups of hot water
• 8 sheets of rice paper
• 4 lettuce leaves, halved
• ½ cup of green onion, thinly sliced
• ½ cup of thinly sliced seeded cucumber
• 4 teaspoons of minced fresh mint leaves

Directions

1. Heat oil in medium skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 10 seconds. Add the shrimp and cilantro, saute until shrimp are just cooked, about 1 minute. Remove from heat and season with salt and pepper.

2. Pour the hot water into a large bowl. Using tongs, dip the rice paper sheets into the water for about 10 seconds, and then place them on a wet towel.

3. Place half of a lettuce leaf across the top third of the rice paper sheet. Arrange four shrimp and top with one tablespoon each of green onions and cucumber. Sprinkle ¼ teaspoon of mint over the filling, fold the sides of the rice paper over the ends of the filling and roll into a cylinder. Repeat until all of the ingredients are used.