Vietnamese Spring Rolls

Description
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Ingredients

 * 1/2 cup (about 2 ounces) sliced stemmed California strawberries
 * 2 tablespoons rice vinegar
 * 1 tablespoon Asian sesame oil
 * 1 tablespoon Sugar
 * 2 teaspoons Vietnamese sauce
 * 1/2 teaspoon chile flakes
 * Spring Rolls
 * 3/4 pound cooked shelled Shrimp
 * 3/4 teaspoon seasoned rice vinegar
 * 8 spring roll wrappers
 * 16 mint leaves
 * 16 cilantro sprigs
 * 3/4 cup (about 3 ounces) quartered stemmed California strawberries
 * 1 cup peeled, seeded cucumber cut into 2 x 1/4 x 1/8-inch strips
 * 3/4 cup (about 3 ounces) quartered stemmed California strawberries
 * 1 cup peeled, seeded cucumber cut into 2 x 1/4 x 1/8-inch strips

Directions
To make strawberry Dipping Sauce, in blender or food processor, purée strawberries, vinegar, oil, Sugar, and sauce until smooth. Add chile flakes; blend until chile flakes are mixed in but still visible. To make Spring Rolls, in bowl, toss Shrimp with vinegar; set aside. Dip 1 wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water. Place 2 mint leaves, 2 cilantro sprigs, 3 pieces strawberry, 3 Shrimp and 3 cucumber strips in a line down the center of wrapper. Fold bottom over filling, fold in sides and roll up into tight cylinder. Repeat with remaining ingredients to make 8 rolls. Serve each roll with 1 tablespoon strawberry Dipping Sauce. Makes 8 spring rolls. Tip:Rolls may be made up to 8 hours ahead. Place in single layer on plastic wrap-lined pan, cover with plastic wrap. Refrigerate until needed.