Step 1

Lightly season the shrimp with the sea salt and pepper.

Step 2

Preheat a skillet over medium heat. Add the chicken broth and shrimp, and cook until the shrimp has turned pink on all sides, about 6 minutes.

Step 3

Remove the shrimp with a slotted spoon, let them cool until they can be easily handled, and slice in half lengthwise. You can refrigerate the shrimp in an airtight container until ready to use.

Step 4

Place HOT water in a shallow bowl next to a clean cutting board with your prepared vegetables and shrimp standing by!

Step 5

Dip one rice paper sheet into the hot water until it softens and becomes pliable, about 20 to 30 seconds. Carefully remove it to your cutting board. Place a small amount of the vegetables and shrimp on the lower half of the wrapper, just below the center. Fold the bottom of the wrapper up over the fillings, fold the sides over like an envelope, and then roll up – as tightly as you can. Set the spring roll on a serving plate, and repeat this step with the remaining rice paper wrappers.

Step 6

In a small saucepan, whisk together the orange marmalade, rice vinegar, pepper, and ginger until combined. Place the pan over medium-low heat, and cook, while whisking, just until the marmalade has melted.

Step 7

Serve the orange dipping sauce in small bowls with the spring rolls.