Pesto Shrimp Spring Rolls

INGREDIENTS:

• 1 cup Saclà Pesto alla Genovese
• 9 Large Shrimp (cooked, peeled and deveined)
• 6 Rice Paper Wrappers
• 12 large Basil Leaves
• 1 Red Bell Pepper, sliced
• 1 Yellow Bell Pepper, sliced
• 1/4 Red Onion, sliced
• 6 Romaine Lettuce Leaves
• 1 Lemon, cut into wedges

METHOD:

• Prep the shrimp by giving them a quick rinse, pat dry then remove tails and cut in half lengthwise. Place the shrimp into a bowl and add 2 Tablespoons of Saclà Pesto alla Genovese. Mix to coat the shrimp then set aside.
• Get all of the other ingredients out and prepped.
• Fill a large plate or bowl with water. Next, dip a rice paper wrapper into the water then place on a clean work surface.
• Place 3 shrimp halves in the middle of the rice paper wrapper then top with 2 basil leaves followed by the sliced bell peppers, red onion and romaine lettuce.
• To roll, start by folding in the sides of the wrapper then fold the bottom half over the filling and roll into a tight roll.
• Serve the shrimp spring rolls with Saclà Pesto alla Genovese for dipping and lemon wedges.