FOR THE PEANUT SAUCE:

• ¼ cup chunky or smooth natural peanut butter
• 1 tablespoon fish sauce (optional)
• 2 tablespoons gluten free tamari
• ½ teaspoon chile paste (sambal oelek)
• 1 teaspoon toasted sesame oil
• 1-2 tablespoons water
• 1 tablespoon brown sugar
• 1 scallion, thinly sliced
• 1 clove of garlic, grated
• 1 teaspoon fresh ginger, grated
• 1 tablespoon minced cilantro

FOR THE ROLLS:

• 1 pack of rice vermicelli
• 1 pack round, rice paper wraps
• 1 bunch cilantro leaves, roughly chopped
• 1 bunch mint leaves roughly chopped
• 1 package of shredded carrots
• 1 package micro-greens or baby lettuces
• 1 cucumber, peeled and cut into matchstick size pieces
• 2 scallions, cut into matchstick size pieces
• 24 medium cooked shrimp, halved lengthwise

Make the dipping sauce by whisking the peanut butter with the fish sauce, soy sauce, chile paste and sesame oil. If it is very thick add 1-2 tablespoons of water and whisk again until smooth. Stir in the brown sugar, scallions, garlic, ginger and cilantro. Serve alongside the summer rolls.