INGREDIENTS
8 oz
Shrimp, medium cooked
2
Avocados
1 cup
Carrots
3
Cilantro leavee, springs fresh
1/2
English cucumber
1
small clove Garlic
3
sprigs Mint, fresh leaves
1 cup
Mung bean sprouts
2 tsp
Honey
2 tbsp
Lime juice, fresh
1/3 cup
Peanut butter, unsweetened creamy
1 1/2 tsp
Soy sauce
1
Squirts sriracha
10
8 to 9-inch rice paper
3 oz
Rice vermicelli noodles, thin
1/4 cup
Water