Thai Summer Rolls

Instructions

1. Prepare the ingredients
   Arrange all prepared vegetables, herbs, cooked noodles, and shrimp (if using) on a clean work surface. Fill a large, shallow dish with warm water for softening the rice paper wrappers.
2. Soften the rice paper
   Dip one rice paper wrapper in the warm water for about 15-20 seconds until it becomes pliable but not too soft. Place it flat on a clean, damp kitchen towel or cutting board.
3. Assemble the rolls
   On the bottom third of the wrapper, place a small handful of rice noodles. Top with a few slices of carrot, cucumber, bell pepper, and bean sprouts. Add a few leaves each of mint, basil, and cilantro. If using shrimp, place 2 halves, pink side down, on top of the vegetables.
4. Roll the summer rolls
   Fold the bottom edge of the rice paper over the filling, then fold in the sides. Continue rolling tightly until completely sealed, like wrapping a burrito. The rice paper will stick to itself. Place seam-side down on a serving plate and cover with a damp cloth to prevent drying out.
5. Repeat the process
   Continue with the remaining rice paper wrappers and filling ingredients until all summer rolls are assembled. Keep them covered with a damp cloth to maintain freshness and prevent sticking.
6. Prepare the dipping sauce
   In a small bowl, whisk together hoisin sauce, peanut butter, water, and rice vinegar until smooth. If the sauce is too thick, add a little more water to reach desired consistency. Transfer to a small serving bowl and sprinkle with chopped peanuts.
7. Serve and enjoy
   Arrange the summer rolls on a serving platter, slice each roll diagonally in half if desired, and serve immediately with the peanut dipping sauce. Garnish with additional chopped peanuts and cilantro leaves if desired.