Asian Spring Rolls with Ginger Peanut Sauce | Culinary Butterfly

Ingredients

• 16 rice papers
• 16 medium shrimp, butterflied (with shells and tail removed)
• 2 cups cooked rice noodles
• 1 cup carrots peeled and cut into matchsticks
• 1 cup thinly sliced bell peppers
• 3/4 cup chopped cilantro
• 3/4 cup thinly sliced green onions
• 3/4 cup shredded red cabbage
• 1 cup peanut butter
• 4 tablespoons Tamari or soy sauce
• 2 tablespoons rice vinegar
• 4 tablespoons brown sugar
• 2 tablespoons lime juice
• 2 tablespoons freshly grated ginger
• 1/4 cup water (plus more as needed)