Shrimp & Artichoke Spring Rolls with Lemon Aioli

Directions

• In a small bowl, combine the first six ingredients. Cover and refrigerate until serving.
• In a large bowl, combine the shrimp, artichokes, lemon juice, ginger and chili sauce. In another bowl, combine the spinach, carrots and cilantro; set aside.
• Soak each spring roll wrapper in cool water for 1 minute; place on a flat surface. Place 1/3 cup shrimp mixture and 1/2 cup spinach mixture down the center of each wrapper to within 1-1/2 in. of ends.
• Fold both ends over filling; fold one long side over the filling, then carefully roll up tightly. Place seam side down on a serving plate. Cover with damp paper towels until serving. Serve with aioli.