Directions

• Preheat an outdoor grill or grill pan for medium-high heat.
• Place the shrimp in a bowl and toss with olive oil and salt and black pepper.
• Grill the shrimp on the preheated grill until opaque, 2 minutes per side. Remove from the grill and set aside.
• Combine the cabbage, carrot, garlic, 1 tablespoon ginger, teriyaki
• sauce, and lime juice in a bowl, stir well.
• Working with one at a time, wet rice paper with water and lay out on a clean surface. Place a quarter of the cabbage mixture in the center of the paper, top with a quarter of the shrimp. Shape the filling into a log shape and roll the rice paper around the filling, tucking the ends in as you go. Repeat with the remaining rice papers.
• Whisk together the peanut butter, teriyaki sauce, sesame oil, hot sauce, garlic, 1 tablespoon ginger, salt and pepper. Slice the rolls in half on an angle, and serve with the peanut sauce on the side.