Ingredients

• 2 Tbsp Chili Garlic Paste
• 1/2 cup Water
• Lemon Juice from 1/2 lemon
• Fish Sauce dash
• 1 tsp Sugar

• 12 sheets Rice Paper Rounds from brown or white rice
• 2 cups Cooked Quinoa see notes for cooking instructions
• 1/2 Red Bell Pepper seeded and thinly sliced
• 1/4 Head of Red Cabbage thinly sliced
• 1/4 Head of Green Cabbage thinly sliced
• 2 Green Onions thinly sliced
• 12 Ciliantro Leaves and Stems plus 1 tablespoon chopped
• 1 pound Shrimp size 26-30, steamed or boiled, then peeled and devained

• 1/2 cup Coconut Milk canned
• 1 cup Creamy Peanut Butter
• 1 1/2 tsp Sugar
• 1 tsp Soy Sauce
• 2 tsp Chili Garlic Paste

• 12 sheets Rice Paper Rounds from brown or white rice
• 1 pound Chicken Tenders cooked then cooled and roughly chopped
• 2 cups Cooked Quinoa see notes for cooking instructions
• 1/2 Red Bell Peper seeded and thinly sliced
• 1/4 Head of Red Cabbage thinly sliced
• 2 cups Red Leaf Lettece thinly sliced
• 2 Green Onions thinly sliced
• 12 Cilantro Leaves and Stems plus 1 tablespoon chopped

Instructions

1. Make the sauce: In a small bowl whisk together the chili garlic paste, water, lemon juice, fish sauce, sugar and 1 tablespoon of chopped cilantro until combined and set aside.
2. Place 1 sheet of rice paper in water and wait 20-30 seconds until it becomes pliable. Remove the rice paper sheet and spread out on a clean surface making sure the edges are folding over.
3. Next, place some quinoa, bell peppers, cabbages, green onions, cilantro leaves and stems and some cooked shrimp right to the center of the rice paper. Fold in the sides and then roll up the spring roll, similar to a burrito. Repeat the process 11 more times or until all of the ingredients are gone. Serve with the spicy chili garlic sauce.

1. Make the sauce: In a medium size bowl whisk together the coconut milk, peanut butter, sugar, soy sauce, 1 tablespoon of chopped cilantro, and chili garlic paste until combined.
2. Use half of the sauce to toss with the cooked chicken. Set the remaining sauce aside for dipping.
3. Place 1 sheet of rice paper in water and wait 20-30 seconds until it becomes pliable. Remove the rice paper sheet and spread out on a clean surface making sure the edges are folding over.
4. Next, place some quinoa, bell peppers, cabbage, red leaf lettuce, green onions, cilantro leaves and stems and some cooked chopped chicken satay right to the center of the rice paper. Fold in the sides and then roll up the spring roll, similar to a burrito. Repeat the process 11 more times or until all of the ingredients are gone. Serve with the remaining peanut butter satay sauce.