Ensure avocado is ripe (soft to the touch); if avocado is too firm, ripen faster by placing in a paper bag, 1-2 days; slice avocado; wash + dry lettuce leaves

Heat 1 tbsp oil in skillet over med-high; pat shrimp dry + sauté with salt/pep 3-4 min until shrimp is pink, opaque + cooked through; stir in 2 tbsp sauce

Fill any shallow bowl with warm water + dip one spring roll wrapper into water until soft but not mushy, no more than 30 sec; move to a work surface + add lettuce, avocado + shrimp onto bottom third of wrapper; fold up bottom edge to cover fillings, then fold in each side + roll up, burrito-style; repeat with 3 wrappers