Chicken or Shrimp Spring Rolls with Spicy Peanut Sauce

For the Spring Rolls:

6 Spring Roll Wraps, Soaked in Water

1 Chicken Breast, Cooked Through and Chopped or 1/2 C. Cooked Chopped Shrimp

1/3 C. Baby Bok Choy, Chopped

1/4 C. Carrots, Chopped

Pea Shoots

Place even amounts of ingredients on the far right side of each spring roll. Roll once to the side, tuck in the lower portion, and then continue rolling until sealed completely. Serve with a side of peanut sauce (below).

For the Peanut Sauce:

1 Tbsp. Coconut Oil

1 Garlic Clove, Minced

1/3 C. Chunky Peanut Butter

1/4 C. Water

3 Tbsp. Brown Sugar

1 1/2 Tbsp. Soy Sauce

1/2 Tsp. Sesame Oil

1 Tsp. Balsamic Vinegar

1 Tsp. Hot Chili Oil

Pinch of Sea Salt

Melt coconut oil on medium heat in small sauce pan. Add garlic and let saute for 3 minutes. Add remaining ingredients and mix thoroughly. Adjust to taste if necessary. Remove from heat. Serve alongside spring rolls.