Roasted Shrimp Quinoa Spring Rolls

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

To make the dipping sauce, whisk together peanut butter, water, hoisin, and Sriracha in a small bowl; set aside.

Place shrimp onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Let cool before slicing in half lengthwise.

Working one at a time, wet rice paper for 10 seconds and transfer to a work surface; place lettuce leaf in the center of each wrapper and top with 2 tablespoons quinoa, 3 slices of cucumber and carrot sticks each, and 3 shrimp halves, cut sides down.

Bring the bottom edge of the wrap tightly over the filling and then fold in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat with remaining wrappers and filling.

Serve immediately with spicy peanut sauce.