Fresh Spring Rolls with Thai Dipping Sauce

6 spring roll wrappers
12 shrimp, cooked and shelled
1 cup shredded leaf lettuce
⅓ cup chopped coriander
½ cup peeled, seeded, chopped cucumber
1 carrot, julienned
THAI DIPPING SAUCE:--
1 tbsp light soy sauce
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
3 tbsp mirin
¼ tsp grated ginger root

In a bowl of cool water, soak a wrapper until limp then lay out flat. Place ⅙ of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam then press to close.
Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Slice in two and serve with Thai Dipping Sauce.
Thai Dipping Sauce: combine SIDS LOW SUGAR RASPBERRY VINEGAR and all ingredients in a small bowl.
History: It is believed that spring rolls originated from China. They were a seasonal food consumed during the spring, and started as a pancake filled with the new season's spring vegetables, a welcome change from the preserved foods of the long winter months. In Chinese cuisine, spring rolls are savoury rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry. They are usually eaten during the Spring Festival in mainland China, hence the name. Meat varieties, particularly pork, are also popular. Fried spring rolls are generally small and crisp. They can be sweet or savoury; the latter are typically prepared with vegetables. They are fully wrapped before being pan-fried or deep-fried. Non-fried spring rolls are typically bigger and more savoury. Unlike fried spring rolls, non-fried spring rolls are typically made by filling the wrapping with pre-cooked ingredients. Traditionally, they are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the third day of the third month of the lunar calendar. (sān yuè sān) The wrappings can be a flour-based mix or batter.