1/4 teaspoon black and white sesame seeds, for garnish (optional)
To prepare the Swiss chard, steam the leaves for 5 minutes over a pot of simmering water (using a steamer basket) or in a microwave-safe bowl. While the chard cooks, prepare an ice bath with 2 cups ice and 2 cups cool water. Once cooked, submerge the chard in the ice bath for 3 minutes. Place the cooled chard on paper towels and blot dry.
For the shrimp, bring a medium-sized pot of water to a boil with 1/2 teaspoon sea salt. Once boiling, add the shrimp and cook (even though it may not boil) for 2 to 3 minutes, or until the shrimp are pink and completely opaque. Add the shrimp to the ice bath to cool and then blot dry on paper towels.
For the peanut sauce, whisk the nut butter, aminos, vinegar, sesame oil, and fish sauce together until smooth. Garnish with the sesame seeds.
To assemble, cut the larger chard leaves in half cross-wise and use the smaller leaves as-is. Place an even amount of carrots, cucumber, cabbage, and cilantro on each leaf. Add 3 to 4 shrimp on top and carefully roll the leaf up, securing with a toothpick if needed.