Shrimp Spring Rolls | Food | Fizzy's Lunch Lab

Ingredients

• ¼ cup low sodium soy sauce
• 2 teaspoons minced fresh ginger
• ¼ cup packed mint leaves, very coarsely chopp
• ¼ cup packed cilantro leaves, very coarsely
• 4 ounces thin Asian rice noodles (AKA rice vermicelli)
• 12 (9-inch) rice paper spring roll wrappers
• 1 large carrot, grated on large holes of box grater
• 36 each cooked peeled and deveined 51/60 shrimp (about 8 ounces)