Shrimp and Strawberry Spring Rolls with Creamy Orange Dipping Sauce

Prepare dipping sauce: Remove 1/4 teaspoon zest and squeeze 2 tablespoons juice from the orange. In a small bowl combine the orange zest and juice, Greek yogurt, sugar, chili sauce and crushed red pepper. Set aside.

Prepare spring rolls: In a medium bowl combine the arugula, fennel, strawberries, rice vinegar, vegetable oil, salt and pepper.

Pour warm water into a pie plate. Dip a rice paper into water just until moistened (paper will still be firm but will continue to soften during assembly). Transfer to a work surface.

Place a few shrimp halves across lower third of rice paper. Top with 1/4 cup of the arugula mixture. Fold bottom of rice paper over filling. Fold in sides; roll up tightly. Repeat with remaining rice papers, shrimp and arugula mixture. Serve with dipping sauce and top with additional orange zest.