For the Shrimp: Begin by cooking your shrimp using your preferred method. I heated a pan over medium heat with some avocado oil spray, and then seasoned my shrimp with salt and pepper. The shrimp then gets cooked for about 2 minutes on each side. Let the shrimp cool slightly so it can be sliced in half.

For the Filling: While the shrimp cooks, thinly slice the zucchini and red pepper. Then slice the tomatoes lengthwise, and cut the corn off of the cob if you haven’t done that yet. In a bowl, combine the shrimp, corn, tomatoes, zest and juice of half a lime, plus 1 teaspoon of sesame oil.

Making the rolls: Grab a large dish that is big enough to hold the rice paper wrappers, and then soak them for 10-20 seconds. I use my hands to feel them and as soon as they’re pliable I move the wrapper to a cutting board. Then place the filling ingredients on the wrapper and roll it up. I found I liked the look of the rolls more to add a few leaves of parsley and basil first, then top with the shrimp and corn mixture, and then finish it with a few strips of pepper and zucchini.

For the sauces: Simply whisk together the ingredients for each sauce and use one, both, or your favorite and then enjoy!