INGREDIENTS
24
basil leaves
3 cups
carrot
1/4 cup
cilantro leaves
1/3 cup
creamy peanut butter
1 tsp
ginger
6 ozs
haas avocado
2 tbsp
hoisin sauce
1 jumbo
shrimp
1 tbsp
low sodium soy sauce
24
mint leaves
3 cups
red cabbage
12
rice paper
2 tsp
sriracha
6 tbsp
water