I have posted several spring roll recipes in the past, and this is just another twist on an old favorite! Pre-cooked shrimp make these pretty simple, but gives it some authenticity, while Kabocha squash just keeps being one of my all time favorite foods :). For directions on how to use spring roll wrappers and generally how to assemble these, see Here. These are just delicious, any way you roll me, and a great way to get some veggies into your diet 🙂

You need
For fresh spring rolls:

Vietnamese spring roll wrappers

-Cilantro

-Green onion

-Cooked brown rice 

-Avocado

-Greens

-Micro greens 

-Cooked shrimp

-Cooked kabocha squash
For dipping sauce:

Simply combine

-1 lime, juiced

-2tbs pb2 (or peanut butter of choice)

-1 tbs liquid aminos (or soy sauce)

-1/4 tsp sesame oil 

-1/4 tsp crushed red pepper