SHRIMP SUMMER ROLLS

• 12 rounds rice paper
• 24 large or jumbo peeled and cooked shrimp
• 1 large haas avocado (about 6 oz), sliced into strips
• 3 cups shredded carrot 
• 3 cups shredded red cabbage
• 1/4 cup cilantro leaves
• 24 basil leaves
• 24 mint leaves

Peanut Dipping Sauce:

• 1/3 cup creamy peanut butter
• 1 tablespoon reduced-sodium soy sauce*
• 2 tablespoons hoisin sauce*
• 2 teaspoons sriracha
• 1 teaspoon grated ginger
• 6 tablespoons hot water, to thin

Directions:

Mix together the ingredients for the peanut sauce.

Take a rice paper wrapper and completely submerge it in hot tap water 10 to 15 seconds, until pliable. 

Place the wrapper on a plate or cutting board and top with 2 shrimp, a few avocado slices, 1/4 cup carrots, 1/4 cup cabbage, 2 basil leaves and 2 mint leaves.

Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly. 

Repeat with remaining filling and serve with dipping sauce.