Cabbage Spring Rolls

So Adam and I are always looking for interesting ways to spice up healthy eating while still appealing to our taste buds. We happened upon a recipe for spring rolls that used cabbage for the outer layer and they turned out awesome. The recipe called for shrimp but Adam was stuck on using some ground turkey that we had in the fridge. I can't really complain since he pretty much made them. :)

Spring Rolls:
24 medium shrimp peeled and deveined (about 1 lb) boiled for 7-10 min, let cool in fridge. We used one package of extra lean ground turkey.
1 head of cabbage blanched and peeled (blanch for 2 min tops)
1/2 head of lettuce chopped
1 cucumber sliced
2 cups of bean sprouts
fresh mint chopped
fresh basil chopped
1 bunch of green onion
shirataki noodles drained (we used tofu noodles but there's also yam if you don't want added protein).

Peanut Sauce:
1 tbsp Pb2 mixed with water
1/2 tsp fish sauce (we will use oyster next time - i thought the fish sauce was kinda foul).
1/2 tsp chili paste
1/4 minced peanuts (we skipped)

Spicy Sauce: 
1 tbsp fish sauce
1/2 tsp chili paste
1 clove garlic minced

DIRECTIONS:
Cut the large white vein out of the cabbage. Start from one side to the other, in this order place green onion, 2 piece cucumber, lettuce, noodles, mint, basil, bean sprouts, shrimp (or whatever protein). Roll from one side to the other, tucking in as much as you can.