Shrimp Spring Rolls with Thai Peanut Dipping Sauce

Ingredients

• ½ English Cucumber
• 1 Large Carrot
• ¼ Red Cabbage
• 1 cup Fresh Herbs (Mix of Cilantro, Basil, and Mint), chopped
• 1 lb Raw Shrimp (16 to 20 count)
• 1 Tbsp Black Garlic Shiitake Rub
• 1 tsp Sicilian Lemon Infused Olive Oil
• 1 pack Rice Paper Wraps
• ⅓ cup Peanut Butter
• 2 Tbsp Cucumber White Barrel Aged Balsamic
• 1 Tbsp Soy Sauce (*see notes for gluten free option)
• 1 tsp Honey
• ½ tsp Black Garlic Shiitake Rub
• 1 Clove Garlic, minced
• 1 tsp Fresh Ginger, minced
• 5 to 6 Tbsp Water
• Sesame Seeds, to garnish