Rainbow Spring Roll Bowls Shrimp or Chicken and Peanut Sauce

• 1 1/4 lbs large shrimp, peeled and deveined or 1 lb chicken, diced into 1-inch cubes
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped fresh mint or basil
• 1/3 cup chopped green onions
• 1 red bell pepper, cored and julienned
• 1 large carrot, peeled and julienned
• 1 large avocado, sliced
• 1/3 English cucumber, halved and thinly sliced
• 1 cup very thinly sliced red cabbage
• 8 - 10 oz. medium thick white or brown rice noodles* cooked according to package instructions

Peanut sauce

• 1/2 cup creamy low-sodium peanut butter
• 2 tsp finely peeled and minced fresh ginger
• 1 tsp minced garlic 
• 1 1/2 Tbsp fresh lime juice
• 1 1/2 Tbsp low-sodium soy sauce (or regular)
• 2 tsp Sriracha
• 1 1/2 Tbsp packed light-brown sugar
• 1 1/2 Tbsp honey
• 1 tsp fish sauce (optional)
• 4 - 6 Tbsp hot water