Rainbow Summer Rolls

Serving Size: Two Hungry Adults 1 Cup Japanese Spinnach 1 Large Carrot 1-2 avocados 1/4 Red, Yellow, and Orange Bell Peppers 5 Cherry Tomatos 1/2 Large Cucumber Mint Cilantro Basil Chia Seeds Prepare your vegetables! Slice all the vegetables and spices and set aside. 1/3 Pound Thin Sliced Beef 6-9 Small Shrimp Pull out a medium sauce pan. Place 1 Tbsp olive oil in the pan on medium heat. Sauté the thin beef in the pan with a pinch of salt and pepper. Once cooked through take off heat and set aside to cool. In the same pan, place a table spoon of olive oil and sauté the shrimp until cooked. Set aside to cool with the beef. ½ Cup Peanut Butter of Choice 3 Tbsp Lemon Juice 1 Tbsp Chili Powder 1 Tsp Cheyenne Powder 2 Pealed Garlic Cloves 1 Tbsp Brown Sugar 1 Tbsp Rice Vinegar water (to thin, as needed) To make the peanut sauce: combine all ingredients in a food processor and combine until smooth.   1 Package of Rice Noodles Cook the rice noodles by bringing a large pot of water to a boil.  Pour the hot water into a heatproof bowl and add the noodles.  Let the noodles soak in the hot water for about five minutes, then gently stir/push them around with a spoon to make sure they are cooked through – they should be soft and opaque.  Strain the hot water off and run the noodles under cool water for a few minutes, or until they are cool enough to handle.  Set aside. To assemble your wraps: fill a large bowl with warm water. Insert one rice paper wrap at a time for 10 seconds. This is all the time it needs to soften. Carefully, remove from water and place on your flat surface. Arrange vegetables, meat, and rice noodles in the center, and roll your wrap like a burrito to finish.  Dip generously in sauce Enjoy! INGREDENTS For The Filling:  8 Rice Paper Wraps 1/3 Pound Thin Sliced Beef 6-9 Small Shrimp 1 Package Rice Noodles Food Coloring 1 Cup Japanese Spinnach 1 Large Carrot 1-2 avocados 1/4 Red, Yellow, and Orange Bell Peppers 5 Cherry Tomatos 1/2 Large Cucumber Mint Cilantro Basil Chia Seeds For the Spicy Peanut Sauce:  ½ Cup Peanut Butter of Choice 3 Tbsp Lemon Juice 1 Tbsp Chili Powder 1 Tsp Cheyenne Powder 2 Pealed Garlic Cloves 1 Tbsp Brown Sugar 1 Tbsp Rice Vinegar water (to thin, as needed)