2 garlic cloves, minced
1 tablespoon minced ginger
2 tablespoons soy sauce
2 tablespoons maple syrup
2 tablespoons lime juice
2 tablespoons chili paste
1/3 cup SunButter® Creamy
1/3 cup water (more or less as needed)
1 cup bean thread or rice cellophane noodles
1 cup fresh basil
1/2 red pepper
6 cooked medium shrimp
6 rice paper sheets
1/2 cup cilantro leaves
In medium size bowl, blend all sauce ingredients until smooth. Set aside.
Prepare rice noodles as directed on package. Place in strainer to drain.
Cut all the vegetables into long thin strips, set aside.
Prepare work surface with a double thickness of paper towels. Fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to prepared work surface.
Arrange one-sixth of the noodles on bottom half of soaked rice paper. Top with one-sixth of each vegetable and 1 piece of shrimp cut in half length wise. Roll up paper tightly around filling until half of paper is rolled, arrange 2 to 3 cilantro leaves on flat paper right up against rolled edge. Fold in sides towards center and continue rolling. Transfer roll to a plate and cover with dampened paper towels.
Make 5 more rolls in this manner.
Cut Summer Rolls in half on the diagonal and serve with Garlic SunButter Sauce on the side for dipping.