Gluten-Free Spring Rolls

I could eat curry all day long but these are a second best!

2 ounces rice vermicelli 8 rice wrappers

24 small pre cooked shrimp (peeled, deveined and tail should be off)

1 package of jimmy dean sausage

fresh cilantro

Chopped lettuce

1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

2. Brown Sausage in a pan, set aside to cool.

3. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 3 shrimp, 2 small spoonfuls of sausage, 2 large spoonfuls of vermicelli, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

Peanut Sauce

• 1/2 cup salted creamy peanut butter* (or almond butter or sunflower butter)

• 1-2 Tbsp gluten-free tamari (if not gluten-free sub soy sauce // if soy-free sub coconut aminos*)

• 1-2 Tbsp maple syrup (or other sweetener of choice)

• 1 tsp chili garlic sauce (or 1 red Thai chili, minced // or 1/4 tsp red pepper flake // adjust to preferred spice level) ** Optional **

• 2-3 Tbsp lime juice

• ~1/4 cup water (to thin)