Shrimp & cilantro pesto spring rolls - Trois fois par jour

Ingredients

• 400 g of Northern Shrimps, thawed and dried off
• 2 tablespoons of Hoisin sauce
• 14-16 large rice sheets
• 1/2 a cucumber, sliced in thin sticks
• 1 cup of carrots, shredded
• 7 – 8 Boston lettuce pieces or leaf lettuce
• 1 cup of fresh cilantro twigs (leaves & stem included)
• 1/3 cup of roasted cashews
• 2 teaspoons of Miso
• ½ a lemon’s juice
• 1 teaspoon of honey
• 2 tablespoons of vegetable oil
• 1/4 cup of water