Shrimp Spring Rolls with Bowery Crispy Leaf and Peanut Dipping Sauce

Ingredients

• 1 carrot cut into thin strips (julienne)
• 1 cucumber cut into thin strips (julienne)
• 1-2 cups chopped red cabbage
• 1/2 thinly sliced red onion
• 1/3 cup balsamic vinegar
• 1/3 white vinegar
• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons chili sauce
• 1 lime + zest
• 1 teaspoon sesame oil
• 1 tablespoon grated ginger
• 2 tablespoons black pepper
• 1 tablespoon fish sauce (optional)
• Water + 2 tablespoons salt
• 1 pack vermicelli rice noodles (~8oz)
• 8 large cooked shrimp, peeled and deveined, cut in half
• 8 rice wrappers (8.5 inch diameter)
• 12-14 leaves of Bowery Basil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped Bowery Cilantro
• Bowery Crispy Leaf, 4.0 oz