Fresh Spring Rolls with Peanut Sauce

Peanut Sauce:
2 1/2 tablespoons tamari
1 teaspoon toasted sesame oil
3 tablespoons water
1/4 cup chunky organic peanut butter
3 teaspoons spicy brown mustard
1 teaspoon rice wine vinegar
1 teaspoon ginger, minced
2 teaspoons honey
1 teaspoon crushed red chile flakes

Spring Roll Ingredients:
2 ounces rice stick noodles
16 pcs (21-25) shrimp, cooked and peeled
1 cup grated carrot
1 cup mung bean sprouts
1 cup cucumber, peeled, seeded, and julienned
6 large red leaf lettuce leaves
2 large red leaf lettuce leaves, rib removed, quartered
2 tablespoons mint leaves, chopped
2 tablespoons cilantro, chopped
Spring roll wrappers

Combine ingredients for peanut sauce, set aside. Soak rice stick noodles in very hot water for 15 minutes, until soft.

Quickly dip wrapper in hot water. Wrapper will feel rubbery.

Layer ingredients on wrapper.

Fold the bottom of wrapper over the top of the ingredients, lock back. Fold sides, roll up, place seam side down on plate.

Cover with wet lettuce leaves to keep them from drying out.

Makes: 8