For the Rainbow Seafood Spring Rolls:

• 1 Package spring roll wrappers (I used the blue dragon brand)
• 1 12 oz. Package imitation crab sticks
• 15 Pieces of cooked shrimp, cut in half lengthwise (so, the shrimp is thinner)
• 10-15 Pieces of Green leaf lettuce
• 1 Red bell pepper, thinly sliced
• Half of one cucumber, thinly sliced
• 1 Cup shredded carrots
• 1-2 Mangoes, thinly sliced
• 1 10-12“ plate with water (To soak the spring roll wrappers)

For the Peanut Butter Gochujang Sauce:

• 1 Cup peanut butter, smooth
• 2 TBSP soy sauce
• 1 TBSP gochujang
• Lime juice from one lime
• 1/2 TSP garlic powder
• 1 TSP sesame oil
• 3/4 cup water

1. Place all sauce ingredients in a bowl and whisk together. Place in your serving bowl of choice and set in the fridge to cool.
2. Prepare your filling ingredients: remove tails from the shrimp and slice in half lengthwise so the pieces of shrimp are thinner, remove crab from packaging and place on a plate, thinly slice mangoes, thinly slice red bell pepper, thinly slice cucumbers, rip off green leaf leaves, and place shredded carrots in a bowl.
3. Fill plate with water, enough to fully submerge the rice papers.

Filling and Rolling Method:

1. To begin filling. First submerge one rice paper sheet in the water. Submerge for about 1-2 minutes or until it becomes soft, sticky and flexible.
2. Place wet flexible rice sheet on a cutting board, about one third of the way up from the bottom, place 1 green leaf, followed by mangoes, red bell peppers, carrots, crab stick. Tightly tuck all ingredients and carefully roll forward. Make sure to leave some space on the sides for wrapping and securing. Flip both sides up and over.
3. Take three pieces of shrimp and slide the tail side under the remaining opening to tightly secure them in the roll. Then, roll forward one last time to finish your last roll and wrap to secure!