How to make it
Dip the rice paper rounds in a large bowl of water, wetting both sides for 30 seconds.
Place four shrimps in a row on the lower third of the rice paper, then place basil leaves, mint leaves, cucumber, carrot, and baby spinach on top of the shrimp.
Fold the left and right sides of the rice paper towards the center, then fold the bottom of the rice paper towards the center and roll upward.
With your fingertips, dab some water at the top of the rice paper and roll to seal.
Dip the summer roll in Lee Kum Kee Panda Brand Less Sodium Oyster Flavored Sauce or Lee Kum Kee Sesame Sauce and enjoy!
Tip: As an option, adding Lee Kum Kee Sesame Sauce for come complex flavor and creamy texture