INGREDIENTS
12
rounds rice paper
24
large or jumbo peeled and cooked shrimp
1
large haas avocado (about 6 oz), sliced into strips
3 cups
shredded carrot
3 cups
shredded red cabbage
1/4 cup
cilantro leaves
24
basil leaves
24
mint leaves
1/3 cup
creamy peanut butter
1 tbsp
reduced-sodium soy sauce*
2 tbsp
hoisin sauce*
2 tsp
sriracha
1 tsp
grated ginger
6 tbsp
hot water, to thin