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Spiralized Summer Roll Bowls With Hoisin Peanut Sauce

Ingredients

• 2 tbsp creamy peanut butter
• 2 teaspoons reduced-sodium soy sauce*
• 1 tablespoons hoisin sauce*
• 1 teaspoons sriracha
• 1/2 teaspoon grated ginger
• 4 tablespoons warm water, to thin
• 24 jumbo peeled and cooked shrimp
• 2 large English cucumbers
• 1 thick carrot (I used 8 oz)
• 1 cup shredded red cabbage
• 2 tbsp cilantro leaves
• 12 basil leaves
• 12 mint leaves
• 2 tbsp chopped peanuts

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