1thumb sizepiece of fresh gingerpeeled and grated finely
2clovesgarlicpeeled and grated finely
Chopping the vegetables: Shred the lettuce, cut the carrots and green onion into match sticks, slice the red bell pepper and peel and slice the avocado.
Make sure your shrimp is cool, and the tail is off. I buy frozen shrimp and boil it until it turns pink (it takes only a couple minutes). Then take the tails off and chill in refrigerator before using.
To reconstitute the rice paper, submerge one paper at time in room temperature water for five seconds and place flat on a cutting board. Use immediately.
Working one-at-a-time, stack small arrangements of vegetables on your rice paper. I start with the lettuce then stack the other vegetables on top of each other. Fold rice paper over just the vegetables, give it a squeeze, then place a line of three shrimp up against the partially formed roll. Fold sides over and roll up completely.
If you plan on stacking the rolls, be sure to spray with oil or a nonstick spray. These are best eaten immediately, but can be stored in the refrigerator for one day.
Tahini and Ginger Dipping Sauce
Pour tahini into a small bowl. Whisk ice cold water into the tahini. It will seize up initially. Keep whisking and it will relax into a smooth cream.
Add the avocado oil, black vinegar, soy sauce, mirin and rice vinegar. Whisk well
Peel and grate both the ginger and the garlic. Add the tahini sauce and whisk well.
Lastly, add the honey. I find that 2 tablespoons is a good amount, but you should taste it and see if you'd like your sauce to be sweeter.
Serve and enjoy! This sauce can be stored in the fridge for up to a week and is excellent as a salad dressing!