Rice Paper Rolls with Shrimp and Baked Chicken Legs

1. Sprinkle 1.5 inches of salt into a ceramic baking dish, lay out the chicken legs, and bake in the oven for 1 hour at 350 degrees F (175 C). 2. While the chicken is baking, prepare the other ingredients. Cook rice noodles in a pot of boiling water for about 3-4 minutes, then rinse with cold water and set aside. 3. Peel the shrimp and boil them in boiling water with a couple of celery stalks, half a lemon, 2 shallots, and a dash of Old Bay seasoning. Boil for 5-6 minutes. Remove shrimp and set aside to cool. 4. To prepare Shrimp Spring Rolls: Separate lettuce into petals. Grate or thinly slice one carrot. Cut one cucumber into small strips. Slice half an avocado. Gather a couple of cilantro leaves. 5. Before assembling, immerse rice paper in water until completely wet. Moisten a cutting board with water to prevent the rice paper from sticking. 6. Make a small indent from the edge of the rice paper and lay out the filling: lettuce, rice noodles, prepared vegetables (carrot, cucumber, bell pepper, red cabbage, green onion, tomato), shrimp, and sprinkle with sesame seeds. 7. Cover the filling with the right edge of the rice paper, wrapping moderately tightly. 8. Bend the top and bottom edges of the rice paper inward, then continue to roll the roll. Form spring rolls from the remaining ingredients similarly. (Note: Chicken roll assembly instructions are not provided in this text.)