Ingredients for 6 servings

Summer rolls:

¼ cup sliced green onions
½ cup coarsely chopped fresh cilantro leaves
½ cup matchstick cut carrots
1 ½ cups broken thin rice noodles , prepared according to package directions
2 small cucumbers, peeled and cut into thin strips, (2 cups)
2 Tbsp. PLUS ¼ cup mayonnaise
8 ounces peeled and deveined large shrimp
12 spring roll wrappers

Dipping sauce:

1 tsp. grated fresh ginger

1 ½ Tbsp. toasted sesame oil

3 Tbsp. mirin
3 Tbsp. reduced sodium soy sauce

Directions

For summer rolls

Heat 2 tablespoons mayonnaise in large nonstick skillet over medium-high heat and cook shrimp, turning once, until shrimp turn pink, about 3 minutes. Remove shrimp; cool, then coarsely chop and set aside.

Combine noodles with remaining ¼ cup Mayonnaise in bowl. Combine cucumbers, cilantro, carrots and green onions in another bowl.

Fill pie plate with water. Working with 1 wrapper at a time, soak in water until pliable but not limp, about 30 seconds. Lift wrapper out of water and let excess water drip off; transfer to cutting board.

Arrange some of the shrimp on lower third of wrapper; top with about ¼ cup each noodles and vegetables. Fold bottom of wrapper over filling, then fold in ends and roll up like a burrito. Transfer to platter. Repeat to make 11 more rolls. Cover rolls with damp paper towels, then cover with plastic wrap. Refrigerate until serving. (Can be made 1 day ahead).

For dipping sauce

Combine ingredients in small bowl. Cut summer rolls in half and serve with Dipping Sauce.