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Shrimp Spring Rolls with Peanut Sauce Lisa Lin

Ingredients

• 13 to 15 large (10-inch) rice paper wrappers
• 2 large carrots, peeled and sliced into matchsticks
• 2 medium red bell peppers, seeded and sliced into ¼-inch strips
• 2 Persian cucumbers, sliced into matchsticks (or use half of an English cucumber)
• Fresh basil leaves
• Fresh mint leaves
• 1 pound (450g) 31/40-count cooked shrimp
• Sweet chili sauce, optional for extra flavor
• 1/2 cup creamy unsalted peanut butter
• 2 tablespoons low-sodium tamari or soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey (sugar or maple syrup works too)
• Juice from 1/2 lime (about 1 to 1 ½ tablespoons)
• 5 tablespoons filtered water
• 1/4 teaspoon salt

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