Spring Rolls with Nutty Sauce

Prep Time: 30 min - Cook Time: 5 min - Total Time: 35 min

Ingredients List:

30 rice wraps

Ingredients:

• 1 pound (450 g) cooked shrimp

• Juice from 1 lime

Inside Spring rolls:

• 15 large rice paper wrappers

• 4 large carrots, sliced thinly

• 2 medium red bell peppers, sliced thinly

• 2 cucumbers, sliced thinly

• ½ red cabbage, sliced thinly

• ½ package of extra firm tofu, sliced thinly

• 1 package of shirataki noodles

• Fresh basil & mint leaves

Raw Salad:

• 2 carrots, spirazlied

• 1 zucchini, spirazlied

• Red cabbage, remainder from spring rolls

Nutty sauce:

• ½ cup natural peanut butter

• Juice of 1 lime

• 2 tbsp soy sauce

• 2 tbsp rice vinegar

• 2 tbsp honey

• 5 tbsp filtered water

• 1 tbsp sesame seeds

• ¼ cup crushed peanuts

Instructions:

1. In a small pot, boil water and cook shrimp for 2 minutes and squeeze some lime juice in the water.

2. Cut shrimp down the middle. In a large frying pan and boil water until lukewarm and submerge rice paper wrapper for 10 seconds.

3. Add a few slices of red peppers, carrot, cucumber, cabbage, tofu and a few shirataki noodles.

4. Add 1 leaf of basil and mint.

5. Flip both sides of the rice paper wrapper in and slowly start to roll the wrap, stuffing the vegetables tightly. As you begin to roll, add the shrimp, orange side down along the whole wrap, around 2-3 pieces.

6. Nutty sauce: in a bowl add peanut butter, lime, soy sauce, honey, rice vinegar and dilute with water. Mix the sauce thoroughly until it is evenly combined and smooth.

7. Raw salad: in a large bowl add sprizalized carrots, zucchini and red cabbage. Top with peanuts, sesame seeds and drizzle ½ the nutty sauce.

8. Evenly combine.