Fresh Summer Rolls with Peanut Butter Sauce Dip

Ingredients:

1 large carrot, cut into thin strips

1 large cucumber, cut into thin strips

1 yellow capsicum, cut into thin strips

1 cup red cabbage, slice thinly

Iceberg lettuce, roughly cut into half

20 pcs medium size shrimp, boiled and cut into half

10 pcs Rice Paper Rolls, (rice spring roll wrapper)

mint leaves, to garnish (optional)

coriander leaves, to garnish (optional)

Directions:

Prepare all the vegetables. Wash and cut each vegetables into thin strips and set aside.  To prepare the rice paper roll, dip in a warm water for 10 seconds to hydrate the wrapper, just enough to handle. This wrapper is so delicate so be careful or it might tear. Place veggies, lettuce, herbs and shrimp on the top end of the rice paper wrapper and gently roll tightly. Serve with the Peanut Butter sauce.

Peanut Butter Sauce Dip:

1/4 cup creamy peanut butter

1 tbsp Hoisin Sauce

2 tbsp soy sauce

1 clove garlic, minced

1 tsp chili garlic sauce

2 to 3 tbsp warm water

Mix all together and set aside.