Wild Shrimp Spring Rolls

	Salad ingredients:
⅓ cup	Vermicelli rice noodles
1 can (4 ounces)	Wild Planet Wild Pink Shrimp, drained
2 sheets	Spring roll rice paper
¼ cup	Thinly chopped cucumber
1	Carrot, thinly sliced
¼ cup	Shredded purple cabbabe
½	Avocado, sliced
¼ cup	Chopped cilantro
¼ cup	Chopped fresh mint leaves
	Peanut sauce ingredients:
¼ cup	Creamy peanut butter
2 teaspoons	Soy sauce
1 tablespoon	Hoisin sauce
2 tablespoons	Warm water
	Chopped peanuts

To make the salad: Cook rice noodles according to package instructions and set aside. Place drained Wild Planet Wild Pink Shrimp in a small bowl. Soak the rice paper according to package instructions. Lay one of the sheets down completely flat. Towards the bottom of the sheet, layer half each of the shrimp, cucumber, carrot, cabbage, avocado, cilantro and mint leaves in a line. Roll up tightly from the bottom of the rice paper, tucking in the filling as you roll. Once tightly rolled, cut in half. Repeat process with remaining rice paper and ingredients. To make the peanut sauce: In a small bowl, mix together the peanut butter, soy sauce, hoisin sauce, and warm water. Sprinkle a few chopped peanuts on top. Makes 1 serving.