Shrimp Tempura Summer Rolls with Garlic and Ginger Tahini Sauce

Ingredients

• 1/3 cup tahini (SEE NOTE)
• 1/2 cup sweet chili sauce
• 1/4 cup + 1 tablespoon Spicy Chili Crisp
• 2 scallions, finely chopped
• 2 1/2 tablespoons sweet rice vinegar
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 2 teaspoons ginger, finely grated (SEE NOTE)
• Zest of a lime + juice from half a lime
• Sea salt, to taste
• Black pepper, to taste
• 1 pound jumbo shrimp, peeled and deveined, tails removed
• Sea salt
• Black pepper
• Shichimi Togarashi
• 1 cup Kikkoman Tempura Batter Mix
• 2/3 cup ice water (SEE NOTE)
• Oil for frying
• 1 12-ounce package rice paper wraps
• 2 large handfuls fresh butter lettuce
• 2 cups vermicelli rice noodles, softened and drained
• Fresh cilantro
• Fresh mint, leaves only
• 1 jalapeno, thinly sliced lengthwise
• Chives
• 1 cup cucumber, thinly sliced lengthwise
• 1 cup carrots, shredded/matchstick
• Shrimp Tempura (recipe above)