Spring Rolls w/ Picante Peanut Sauce

Tonight I read that “springing forward” to daylight savings time leads to an increase of heart attacks, strokes, car accidents and workplace injuries during the days after. I’m certainly feeling a bit out of it and I live in a state where we thankfully do not change to daylight savings time. All I know is that I want to sleep, sleep and sleep some more because I have had trouble falling the last few consecutive nights. My go-to tisanes and herbal potions have been falling short, yoga too. I need an intervention because sleep disorders can lead to high blood pressure, cardiovascular disease and early death. Making the Spring Rolls w/ Picante Peanut Sauce nevertheless add to my joy.

I do love spring and the pops of intense, aww-dropping hues painted florid as if carpeting. With the chilly weather waning, not standing too long over the stove is good practice for the impending summer months. I suggest tulsi or rooibos tea after dinner and regular exercise more than four hours before bed time. Then streamline your life in the kitchen. Two minutes of cooking is all the Spring Rolls w/ Picante Peanut Sauce require, which is dreamy for a weekday meal. Make an effortless Vegetable Fried Quinoa to go with. Extra sleep time for all!

Spring Rolls

• 16 thawed Wild Caught Shrimp (if Vegan you can substitute Veggie Shrimp or omit altogether)
• 2 Tbs. Fresh Cilantro
• 1 small Carrot
• 1 Green Onion
• 1 Package Tapioca Paper
• Spike Onion Seasoning
• Real Salt
• 2 Tbs. Sesame Oil
• 1 8 ounce package Shirataki Noodles
• 1 Jalapeno (Optional)

Add the oil to a large frying pan and heat to medium heat. Sprinkle the Spike and salt liberally on both sides of the thawed shrimp. Once the oil is hot place the shrimp into the pan and cook for 1 minute on each side. Remove from oil and place on a plate with a paper towel on top to absorb the oil. After washing vegetables, slice 16 to 20 carrot curls with a vegetable peeler and slice jalapenos if desired. Either chop the green onion or cut the green portion into 2 inch length pieces. Either chop the cilantro leaves or tear them and set aside. Open the noodles and drain excess liquid through a strainer.

Using a plate, take one tapioca paper and wet the top only with a few drops of water making sure the edges are moist. Then immediately begin assembling the roll by placing the noodles down, then 4 shrimp on top, then the carrots, cilantro and onions. Place the jalapenos on top. Fold one half of the circular tapioca paper over the ingredients and fold in both sides. Then move the roll forward until you have completely encased the ingredients within the roll. Makes 4 rolls for 2 to 4 people.

Picante Peanut Sauce

• 1/4 Cup Louisiana Hot Sauce
• 1/4 Cup Organic Salted Peanut Butter
• 2 Tbs. Organic Ginger Spread
• 1 tsp. Organic Tamari Sauce
• 1/2 tsp. Megachef Premium Anchovy Sauce

Combine all ingredients and serve as a dipping sauce.