Thai Spring Rolls with Peanut Sauce

Ingredients

• 8 (8-inch diameter) sheets rice paper
• 16 small shrimp, cleaned and cooked
• 2 cups micro greens or baby arugula
• 1 cup cilantro sprigs
• 1/2 cup mint leaves, roughly chopped
• 1 red bell pepper, cut into 2-inch strips
• 4 scallions, sliced
• 1 English cucumber, cut into 2-inch strips
• For the peanut sauce:
• 1/2 cup creamy peanut butter
• 1/2 cup unsweetened coconut milk
• 2 cloves garlic, roughly chopped
• 1 (1-inch) piece ginger, peeled and grated
• 1 Tablespoon soy sauce
• 1/4 cup fresh lime juice
• 2 teaspoons fish sauce (optional)
• 2 Tablespoons brown sugar

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