SPRING ROLLS WITH CASHEW SAUCE | SHRIMP | ASIAN COOKING

Ingredients

• 10 to 12 (16-20 count)
• 8 sheets rice paper
• 1 can coconut milk
• kosher salt
• 1 cup water
• 1/2 package vermicelli rice noodles
• 1/2 cup matchstick carrots
• 1/2 cup clover sprouts
• 1 large jalapeno, thinly sliced
• 1/2 cup red cabbage, thinly sliced
• 24 fresh spinach leaves
• 1/2 cup Trader Joe's Cashew Butter
• 2 garlic cloves, grated
• 2 teaspoons ginger, grated or tube
• 2 teaspoons chili garlic sauce
• 1 teaspoon brown sugar
• 1 tablespoon rice wine vinegar
• 2 tablespoons soy sauce
• juice and zest of one lime
• 1 to 2 tablespoons water