GINGERED SHRIMP AND PALM SUGAR ROLLS

1.5 kg medium uncooked shrimps
1/4 cup grated fresh ginger
3 cloves garlic, crushed
2 tablespoons finely grated kaffir lime rind
1/4 cup finely chopped palm sugar
1/3 cup sweet chili sauce
1/3 cup chicken stock
12 sheets rice paper
48 baby spinach leaves
1/2 cup light soy sauce

Shell and devein shrimps; chop roughly. Combine shrimps, ginger, garlic, rind and sugar in large bowl, cover; refrigerate at least 3 hours or until required.

Heat oiled large pan; cook shrimp mixture, in batches, until shrimps have just changed color. Place chili sauce and stock in same pan; simmer, stirring, until sauce boils and thickens, pour over shrimps.