Shrimp Spring Roll Recipe - Mashed

For the rolls, you'll need spring roll wrappers (made with rice paper); Rapone recommends having spares on hand in case any of them tear. The filling is made with rice vermicelli, Boston lettuce (or any similar leafy green), carrots, mint leaves, cilantro, cucumbers, and pre-cooked shrimp, along with sesame oil and ginger. Rapone favors Persian cucumbers as these don't need to be skinned or seeded, but you can use another variety if you don't mind the extra prep work. As for the shrimp, go for medium-sized, as anything too large could make it difficult to roll the spring rolls.

To make Rapone's dipping sauce, you'll need hoisin, crunchy peanut butter, and rice vinegar. Smooth peanut butter works too, so there's no need to go out and buy a second jar if that's what you have. But if that's the case, you may wish to add a handful of chopped peanuts. "The crunch is nice with the rolls," Rapone says.