Vietnamese Spring Rolls

Instructions

1. Bring a large saucepan filled halfway with water to a boil with a generous pinch of sea salt.
2. Devein the shrimp, then drop into the water with heads and tails on.
3. Boil until a few start floating to the top (about 5-7 minutes): Do not overcook or shrimp will be rubbery.
4. Drain the shrimp in a colander, then submerge in an ice bath to stop the cooking process.
5. Remove shells and tails, then slice shrimp in half, lengthwise.
6. To prepare the noodles: Boil kelp noodles for 2 minutes, then drain and cut into two inch pieces.
7. Peel carrot and cucumber and slice with a mandoline slicer or use a sharp knife to cut as thinly as possible into long matchsticks. Peel and pit avocado; cut into thin slices. Chop the herbs.
8. If using lettuce: Place a pinch each of noodles, carrot, cucumber, mint, cilantro, basil, chives, a single row of avocado, and a single row of shrimp onto the center of the wrap. Fold in half like a taco and enjoy.
9. If using paleo wraps: Warm coconut oil over low to medium heat in a saucepan large enough to fit the wraps. Dip each paleo wrap into coconut oil until pliable, 5 to 10 seconds, and pat dry on a clean kitchen towel.
10. Immediately place a pinch each of noodles, carrot, cucumber, mint, cilantro, basil, chives, a single row of avocado, and a single row of shrimp onto the center of the wrap. Fold bottom then sides of wrap over filling; roll into a cylinder.
11. Serve with coconut aminos for dipping.