FRESH SPRING ROLLS with THAI DIPPING SAUCE

A great idea for a light lunch.  Great Asian flavors.

THAI DIPPING SAUCE
4 Tsp Fish Sauce
1/4 Cup Water
2 Tbsp Lime Juice
1 Garlic clove, minced
2 Tbsp Sugar
1/2 Tsp Chili garlic Sauce
Whisk all ingredients together and serve with Spring Rolls.
To make ahead refrigerate up to 2 days; season with additional lime juice to taste before serving.

SPRING ROLLS
1 Tbsp Fresh Lime Juice
1/2 Tbsp Fish Sauce
1/2 Tsp Sugar
1 Carrot, peeled and shredded
1 Jalapeno Chile, minced
1 Cucumber (8 oz) halved lengthwise and seeded and cut into matchsticks
8 (8 inch) round Rice paper wrappers
1/2 Cup fresh Mint Leaves, torn into pieces
1/2 Cup fresh Cilantro Leaves
1/2 Cup fresh Spinach Leaves
1 Scallion, sliced thin (optional)
1/2 # Cooked Shrimp, (medium) halved lengthwise

Whisk lime juice, fish sauce and sugar until sugar dissolves. Divide the lime juice mixture in half and toss with  the carrot and Jalapeno in one bowl and cucumber in another. Spread a clean damp towel on the counter.

Fill a pie plate with 1" of room temperature water.  Working with 1 rice paper wrapper at a time, immerse it in the water until just pliable, about 2 minutes. Then transfer it to the towel.

Sprinkle each rice paper wrapper with about 6 torn mint leaves, 6 torn cilantro leaves and a few spinach leaves.  Add about 5 cucumber pieces horizontally on the wrapper and top with one tablespoon of the carrot mixture. Add scallions if using. Top with 2-3 shrimp halves. Adjust these ingredients to your particular taste.

Roll the rice wrappers up around the filling into a spring roll, transfer them to a large serving platter and cover with another clean, damp kitchen towel.  Slice each in half on the diagonal and serve with sauce.

To make ahead: Do not slice rolls in half.  Store in refrigerator up to 4 hours covered with the damp towel and slice in half before serving.