Low Carb SpringRolls

10 sheets of rice paper

20 shrimp, boiled & cooled, sliced lengthwise

5 stalks scallions, thinly sliced

½ cup carrots, shredded (#1)

½ cup red pepper, sliced thin

½ cup yellow squash (#2)

½ cup zucchini, shredded (#1) squeeze out juice

½ cup purple or napa cabbage (#4)

½ cup mint leaves, cilantro, basil, thinly sliced

1. Wet rice papers on both sides.

2. Layer vegetables and herbs of your choice.

3. Roll once, then add shrimp slices and scallion slices.

4. Turn corners in and roll to complete.

Dipping sauce:

Peanut Sauce

1/3 cup creamy peanut butter

1 Tablespoons rice vinegar

2 Tablespoons reduced sodium tamari or soy sauce

2 Tablespoons of honey or maple syrup

1 Tablespoon sesame oil

2 garlic cloves minced

2-3 Tablespoons of water

1. Heat all ingredients slightly until peanut butter is easy to mix. Stir in sesame oil.

Sunflower dipping sauce

1 can coconut milk

¼ cup sunflower seed butter

¼ coconut sugar

1 Tablespoon tamari or soy sauce

1 ½ tsp. sambal

½ tsp. sea salt

1. Combine ingredients in a blender and puree.