Shrimp Spring rolls with an Easy Coconut Peanut Sauce

Put a pot of water on the stove and bring it to a boil.
Add in 2 cups frozen shrimp (no need to thaw first) and let boil for around 4 minutes or until the shrimp turn pink. You can also use 4 oz tofu (thinly sliced) instead for a vegetarian meal.
While the shrimp are boiling, thinly slice 1 red pepper, ½ cucumber, and 1 cup cabbage.
Now we build the spring rolls! For each roll, submerge rice paper roll for 7-10 seconds on each side in a bowl of water.
Place the rice paper down on a dry surface. On top of it, add sesame seeds, a few mint leaves, and your cooked shrimp.
Add a little bit of your veggies, like the pepper, cucumber and cabbage. Enough to fill the roll, but not too much so it's hard to pack it! It might take you a practice round to perfect it.
To roll your spring rolls, fold in the sides, then roll from the bottom up, tucking tightly until sealed. (like a burrito!)
This brings us to the coconut peanut sauce. Put ½ cup coconut milk in a bowl. Add ⅓ cup peanut butter, 1.5 tbsp soy sauce, juice from 1 lime, and 1 tsp sesame seed oil, then whisk.
Dip your spring rolls into the coconut peanut sauce for a perfectly crunchy and nutty bite!