Shrimp Spring Rolls

One of my customers at the Ruston Farmer's Market planted this idea in my head.  A nice and light Summertime treat.

Ingredients:
1 cup of rice noodles
1 cup of coleslaw mix
1 cup of sprouts
1/2 sliced avocado
1/2 cup of chopped scallions
1/4 cup of chopped fresh basil
1/4 cup of chopped fresh mint
1 lb of peeled deveined shrimp
3 tbs of sesame oil
Rice paper rounds
Peanut Sauce

Instructions:
1.  Boil shrimp in lightly salted water. Slice in half lengthwise and put aside.
2.  Boil rice noodles, strain and chop.
3.  Mix rice noodles, coleslaw mix, sprouts, scallions, basil, and mint in a bowl and toss with sesame oil.
4.  Soak rice paper rounds in warm water for 5 seconds, dab on paper towel to soak up excess water, and place on plate.
5.  Layer three shrimp on paper round, a slice of avocado, and filling.
6.  Roll the mixture into the paper round.
7.  Cut rolls in half and serve with peanut sauce