Fresh Shrimp Spring Rolls with Thai Peanut Sauce

INGREDIENTS

3 cups

Cabbage

Carrots

3 tbsp

Cilantro, fresh

Garlic clove

1 cup

Mung bean sprouts

1/2 cup

Peanuts, roasted unsalted

2 tbsp

Thai basil, fresh

1/2 cup

Coconut milk, full fat

2 tbsp

Tamari

1/4 tsp

Tamarind paste

2 oz

Rice vermicelli noodles

1 tbsp

Brown sugar

1 pinch

Cayenne

1 tsp

Fish sauce or rice vinegar

sheets Rice paper spring roll wrappers

1/2 pound medium sized cooked shrimp, peeled and tails removed