Thai Spring Rolls with Peanut Sauce

INGREDIENTS

(8-inch diameter) sheets rice paper

small shrimp, cleaned and cooked

2 cups

micro greens or baby arugula

1 cup

cilantro sprigs

1/2 cup

mint leaves, roughly chopped

red bell pepper, cut into 2-inch strips

scallions, sliced

English cucumber, cut into 2-inch strips

1/2 cup

creamy peanut butter

1/2 cup

unsweetened coconut milk

2 cloves

garlic, roughly chopped

(1-inch) piece ginger, peeled and grated

1 tbsp

soy sauce

1/4 cup

fresh lime juice

2 tsp

fish sauce (optional)

2 tbsp

brown sugar