Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

INGREDIENTS

2 tbsp

creamy peanut butter

2 tsp

reduced-sodium soy sauce*

1 tbsp

hoisin sauce*

1 tsp

sriracha

1/2 tsp

grated ginger

4 tbsp

warm water, to thin

jumbo peeled and cooked shrimp

large English cucumbers

thick carrot (I used 8 oz)

1 cup

shredded red cabbage

2 tbsp

cilantro leaves

basil leaves

mint leaves

2 tbsp

chopped peanuts