Sarasota's Vietnamese Scallop Spring Rolls

Step 1: Sauce ... This is pretty much a classic Vietnamese dipping sauce. I love this with the spring rolls; but, it is much better made the day ahead. And, make sure to adjust the taste to your liking. I don't like mine too sweet; but, I do love a bit of garlic chili sauce to mine - I like a little heat. Make in a small bowl; and, seal tightly with plastic wrap.

Step 2: First ... have all your vegetables prepared. Mix the chopped mint (do not include the whole mint leaves) and cilantro together. Squeeze half of the lime over the avocado slices; and, after you cut the cucumber - place them on a plate lined with a paper towel, to draw out some of the moisture.

Step 3: Scallops ... These are small bay scallops; so, they literally take just a minute to cook. Thaw them in a colander, over a bowl, covered; until thawed (if frozen). Then, lay them out on a paper towel on a plate to dry. And, make sure to pat them dry as well.

Step 4: Saute ... In a non-stick pan, lightly sprayed with a non-stick spray; saute the scallops and red pepper flakes on high heat, stirring often. They literally will only take a minute. They should be slightly golden brown. Then, transfer to a plate to cool; and, lightly season with a little salt. You want them to be cool or cold when you make the rolls.

Step 5: Rice Paper and Rolls ... Now, I like to lay down a flat cotton napkin or dish towel. I find, if you add the soaked rice paper to the towel, they dry off; and, they are just easier to roll - they don't slip or slide. Add warm water to a pie pan (or similar pan); this is what you will dip the rice paper in.

Step 6: Rolls ... To make this easy; lay a sheet of parchment paper or foil or a sheet pan; and make 12 piles of all the filling. This way, each roll will have the same amount. It isn't necessary; but, I think it is really a big help.

Step 7: First ... I use 2 rice paper wraps per roll. I just think it works best. It is NOT necessary; it is just what I do. Soak each wrap just 20-30 seconds until the wrap is soft. Too LONG, and they will just fall apart. Lay the first wrap down; and, then, the second wrap.

Step 8: Starting about 1" down from the top of the wrap; add a row of alternating mint leafs and scallops (1 mint leaf and 3 or so scallops; then repeat). You want about 3 mint leaves and 9-10 scallops per roll. Leave about 1/2" from each side. Top with a small lettuce leaf, julienned cucumber, 1-2 avocado slices, scallions, bean sprouts, another lettuce leaf; and, the mix of mint and cilantro.

Step 9: Wrap and Roll ... Fold in the 2 sides; then fold over the top where you started filling. Then, simply roll (tightly) - just like a burrito. Now, these should NOT be made too far in advance. You want to make these right before serving.

Step 10: Serve and ENJOY! ... Now, you can cut these in half; and, they excellent appetizers or a starter; but, I actually like to serve these for lunch or a light dinner. I love to serve these with some steamed dumplings; or egg drop soup. And again, you can use a variety of vegetables. There is NO right; or NO wrong.

Step 11: Note: If you have leftover vegetables ... just make a few vegetarian ones. So, have fun with them!