Ingredients

• 10 Sheets of Vietnamese Rice Paper for Spring Rolls (available in most Asian Markets or ethnic section of most major supermarkets)
• 4 ounces of Philadelphia Cream cheese, softened to room temperature
• 2 Persian Cucumber, shredded
• 1/4 cup Fresh basil, sliced
• 10 cooked shrimp (split in half length wise)
• 10 mini tomatoes
• 2 tablespoons Maple syrup
• 2 teaspoons Wasabi (paste)
• 4 tablespoons Mayonnaise
• 3 tablespoons Fresh Lime Juice

Directions

1. To make the wasabi/mayonnaise sause: In a small bowl mix Maple syrup, Wasabi, Mayonnaise and Lime. Add salt and pepper to taste. Place in a small bowl ready for serving.
2. 1/2 fill a large shallow dish (slightly bigger than the rice paper) with hot water; gently soak a piece of the rice paper in the water for 8 to 10 seconds until the rice paper softens. Carefully transfer the rice paper to a piece of clean paper towel to drain off excess water.
3. Place softened rice paper on a plate or working surface. Place softened cream cheese, basil and 2 pieces of shrimp on the lower 1/3 of the rice paper, cut side up. Fold the bottom part of the rice paper up to the middle to cover the fillings. Then fold the 2 sides of the rice paper toward the center. Roll rice paper from the closer end toward the opposite side. Make sure the rice paper is rolled tight.
4. Cut each summer roll in half, serve at room temperature with wasabi/mayonnaise sauce, enjoy.