Shrimp Roll-Ups + Peanut Sauce

When it’s too darn HOT to cook, THESE are the answer. You with me?!!!Makes about 4 servings

Ingredients:

• 1 cup carrots, cut into matchsticks
  
• 1 cup beet, and/or cucumber cut into matchsticks
  
• 1 cup sweet red bell pepper, sliced thin
  
• 2 cups cooked brown rice, or quinoa
  
• 1/4 cup peanuts, chopped
  
• 10 collard greens/leaves
  
• 1 lb. cooked shrimp, tails removed

Peanut Sauce:

• 1/3 cup creamy peanut butter
• 1/4 cup coconut aminos, liquid aminos, or reduced-sodium soy sauce
• 1/4 cup fresh lemon juice
• 1-2 fresh garlic cloves, minced
• 1/4 cup water, to thin the sauce

Instructions:

In a small bowl, whisk all the ingredients for the peanut sauce. Mix well to combine until the sauce has a smooth consistency.

Trim the stems of the collard leaves – don’t cut it completely off, but just cut it down so that it’s thin and pliable.

Arrange filling the collard leaf as follows: rice, peanut sauce, carrot, beet, cucumber, bell peppers, shrimp and a sprinkle of chopped peanuts.

Fold the ends in and roll from front to back, trying to keep everything in there nice and tight.

Cut the rolls in half using a sharp knife and serve with extra sauce on the side.

You can meal prep the rolls for about 2-3 days in advance and keep the refrigerated in air tight containers.

Enjoy!

❤Rachel