Shrimp Spring Rolls with Peanut Sauce

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

12 to 15 rice paper wrappers

1 head romaine lettuce, leaves separated and largest leaves cut in ½*

Cooked vermicelli noodles, I used about 4oz uncooked

1 lb cooked shrimp, shells and tails removed (full or sliced in half)

½ cucumber, chopped into matchsticks

1 large carrot, chopped into matchsticks

1 avocado, sliced (optional)

fresh basil or mint

subheading: PEANUT SAUCE:

¼ cup peanut butter

1 to 2 Tablespoons regular or light coconut milk

1 clove garlic, chopped

2 teaspoons fresh ginger, chopped

2 Tablespoons rice vinegar

2 Tablespoons low sodium tamari, soy sauce or coconut aminos

2 Tablespoons maple syrup

1 to 2 teaspoons sambal oelek

Directions at eatingbirdfood.com

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