Shrimp & Chicken Spring rolls

A light refreshing meal with low calories and high flavor! Paired with a spicy peanut sauce!

Ingredients
2 serving (serving = 2 tbsp) Bell Plantation PB2 Powdered Peanut Butter (you can get this at walmart in Turlock or the Gluten free store next to costco) it’s awesome!
1 cup chopped Broccoli
squirt of Lime Juice
16 prawn Shrimp
1 tablespoon Reduced Sodium Soy Sauce
6 small paper (6-3/8″ dia) Rice Paper
1/2 oz Cilantro
1 tsp Garlic Powder
1/2 tsp Ginger (Ground)
1 cup, shredded Cabbage
1 cup, grated Carrots
1/2 tbsp Honey
1/2 serving tbsp Heinz Apple Cider Vinegar
1/2 serving tsp McCormick Crushed Red Pepper Flakes
8 oz, boneless, cooked, skinless Skinless Chicken Breast
Directions
Follow instructions on how to soften rice paper rolls.

Spring Rolls:
2 cooked chicken breasts (cut into strips)
16 cooked shrimp (3 per roll)
1 c shredded cabbage
1 c julienned carrots
1 c chopped broccoli
6 rice paper rolls

Spicy Peanut Sauce
2 tbsp PB2
1 tbsp reduce sodium soy sauce
1 tsp apple cider vinegar
2 tsp honey
1 tbsp fresh cilantro, minced
1 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp red pepper flakes
1/8 c lime juice

Build up your roll and fold up. This is how I built mine: carrots, cabbage, broccoli, meat and shrimp. For the sauce, just mix all ingredients together. Serve and enjoy! Such a great dish to make and take to a party to ensure that you have a healthy option!