Spring rolls with shrimp and mango

Boil the shrimp in salted water with lemon juice for 3-4 minutes. Peel the cooked shrimp.

Cut the mango into thin strips and slice the shrimp in half lengthwise.

Soak the rice paper in warm water and place it on a work surface. Lay down romaine leaves, shrimp, tobiko, arugula, watercress, and Swiss chard on the paper and tightly wrap the filling in the rice paper. Do the same with the remaining ingredients. Serve with sweet chili sauce.