Shrimp Rice Paper Rolls

Shrimp Rice Paper Rolls 1 tbs sesame oil 3 kaffir lime leaves 12 oz raw shrimp, peeled, deveined, tail-off 1 cucumber julienne 1 carrot julienne 1 large size shallot 1/3 cup fresh mint 1 small lettuce 1 tbs fish sauce 1 tbs soy sauce be sure to use gluten free soy sauce or tamari, if needed 1 tbs lime juice 12 medium rice paper wrappers Heat the oil in a pan over medium heat. Add the shallot and cook for 1 minute. Add the kaffir lime leaves and shrimps, and cook until the shrimps are cooked through. Set aside. When cool, combine the shrimps with cucumber, carrot, mint, fish sauce and soy sauce. Place a rice paper wrapper in a bowl of warm water for 30 seconds or until soft and pliable. Remove and pat dry. Place lettuce on the center of the ice paper wrapper as a base. Add the shrimp mixture and roll over one side to enclose the filling. Serve with soy sauce or sweet chili sauce in small bowls for dipping.