Vietnamese-Style Spring Rolls With Shrimp

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Love and Olive Oil


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2 teaspoons olive oil

2 teaspoons minced fresh ginger

16 uncooked medium shrimp, peeled, deveined, halved lengthwise

1/4 cup chopped fresh cilantro

4 cups hot water

8 6-inch-diameter Vietnamese spring-roll sheets (you can find these at Asian food markets)

4 small Bibb lettuce leaves, halved

1/2 cup thin strips green onions

1/2 cup thin strips seeded peeled cucumber

1/2 cup thin strips carrots

4 teaspoons minced fresh mint leaves

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