Shrimp Spring Rolls

Shrimp

10 jumbo shrimp, peeled, deveined & thawed 

salt and pepper, to taste 

½-1 cup spring mix 

1 cup vermicelli noodles 

1 6" piece English cucumber, thin strips 

6-8 rice paper wrappers 

Peanut Sauce

1 tsp lime juice 

½ cup peanut butter, creamy 

½ cup water 

⅓ cup Organic Original Coconut Aminos 

Shrimp Spring Rolls 

1. Cook your shrimp for 3-4 minutes on each side, or until the shrimp are cooked through. Once cool, cut in half lengthwise to have two shrimp pieces. Set aside.
2. Assemble rolls - start by adding 3 shrimp halves, seared side down, to the bottom third of a prepared rice paper wrap. Top with spring mix, cucumber, and red noodles. Fold like a burrito - move the bottom of the wrapper over the filling ingredients and pull towards you to wrap tightly.

Peanut Sauce 

1. Add all ingredients to a bowl.
2. Once boiling, turn down the heat and let simmer for 15 minutes uncovered.
3. Remove from heat and let cool.
4. Move to a serving bowl.
   Optional: garnish with chopped peanuts and extra red pepper flakes.