¼ cup peanut butter (plain)
1-2 tablespoons soy sauce
1 tablespoon chili garlic paste
1 teaspoon corn starch
1 cup water
Instructions:

Heat avocado oil in a medium skillet on medium heat. Add shrimp, soy sauce, and salt. Sauté for 2-3 minutes or until the shrimp are cooked through. Let cool for about 5 minutes.
Cook the buckwheat noodles according to package instructions, then rinse with cold water to stop cooking.
For the dipping sauce, combine all ingredients in a small saucepan. Cook over medium heat for 3-5 minutes until the mixture thickens with the corn starch.
Cut the cooked shrimp in half lengthwise.
Prepare a skillet or large plate with very warm water. Dip each rice paper wrap in the water for 10-15 seconds, then spread carefully on a slightly wet cutting board.
On one side of the wrap, place lettuce, a portion of noodles, 2-3 carrot juliennes, 2-3 cucumber juliennes, some cilantro leaves, and 3-4 mint leaves. Add 2-3 shrimp halves ahead of the veggies, leaving a gap.
Fold the wrap over the noodle and veggie side once, tuck in the edges, and continue rolling over the shrimp until the wrap is sealed. Repeat for each roll.
Serve the spring rolls with the peanut butter dipping sauce.
Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes | Kcal: 350 | Servings: 4