Springrolls are so easy and quick to make. They don't need to have shrimps or anything specific from the asian store. I had the rice paper, and I filled these with what I had on hand : tahini sauce, carrots (shredded with a genius julienne peeler that I use all the time), a drop of olive oil, avocado, lemon, salt, pepper and gomasio. The whole thing takes like 10 minutes to make, and it's an awesome lunch.
Also, a leftover lunch of black radish, purple carrots and apple salad with cumin and mint, sweet potato oven fries with garlic and lemon zest, plus some sesame baguette and old Comté cheese.