Spring Rolls with Almond Butter Sauce

INGREDIENTS

• 1/2 cup tbsp PBfit Protein Almond Butter Spread
• 1 bunch of fresh basil leaves
• 1 large carrot, peeled and shredded or sliced into thin strips
• 2 mangos, peeled and sliced into thin strips
• 1 package spring roll rice wrappers
• 1 bunch of fresh cilantro
• 1 pound small, cooked shrimp, deveined, tails removed
• 1 large English cucumber, peeled and thinly sliced
• 1 bunch of fresh mint leaves
• 1 package of vermicelli rice noodles

DIRECTIONS

1. 1

   Cook vermicelli noodles in boiling water for just a few minutes, according to package instructions. Drain and rinse with cold water.

2. 2

   Gather all topping ingredients together, including chopped veggies, herbs, and cooked shrimp.

3. 3

   Add about 1 inch of water to a large, deep dish or pie pan. Place one rice wrapper into the water and let it soak for just 10–15 seconds.

4. 4

   Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb, and a pinch of noodles on ⅓ of the spring roll.

5. 5

   Fold the sides of the spring roll over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything tightly together.

6. 6

   Gently warm the PBfit Protein Almond Butter Spread in the microwave for 30–40 seconds. Dip the Spring Rolls and enjoy.

7. 7

   Enjoy your Spring Rolls with Almond Butter Sauce!

8. 8

   Enjoy your Spring Rolls with Almond Butter Sauce!