Thai Shrimp Rolls with Sweet Chili Peanut Sauce - Patricia Bannan, MS, RDN

Ingredients

• 1/4 cup creamy peanut butter
• 8 Medjool dates, pitted
• 3 tablespoons reduced sodium soy sauce
• 1 medium clove garlic
• 1 teaspoon sriracha, or other hot chili sauce (optional)
• 3/4 cup water
• 3/4 pound frozen medium cooked shrimp, thawed and tails removed
• 3 cups spring mix lettuce
• 1 bunch fresh mint or cilantro, roughly chopped
• 2 medium carrots, cut into 4-inch matchsticks
• 1/8 head red cabbage, thinly sliced
• 2 small ripe avocados, sliced
• 1 medium cucumber, cut into 4-inch matchsticks
• 16 (6-inch) spring roll wrappers
• 1/4 cup chopped peanuts, finely chopped