Vietnamese Cold Spring Rolls

Instructions

1. Prepare the noodles
   Bring a pot of water to a boil. Add the rice vermicelli and cook for 2-3 minutes until soft but still firm. Drain and rinse under cold water. Set aside to cool completely.
2. Prepare the vegetables
   Julienne the carrots and cucumber into thin matchstick pieces. Wash and thoroughly dry all herbs. Arrange all vegetables, herbs, and shrimp on a plate for easy assembly.
3. Make the dipping sauce
   In a small bowl, whisk together hoisin sauce, peanut butter, rice vinegar, and minced garlic until smooth. If too thick, add 1-2 tablespoons of warm water to reach desired consistency. Transfer to a serving bowl and top with crushed peanuts.
4. Set up rolling station
   Fill a large bowl with warm water. Place a clean, damp kitchen towel on your work surface. Arrange all prepared ingredients within easy reach for efficient assembly.
5. Soften the rice paper
   Dip one rice paper wrapper into the warm water for about 5 seconds until it begins to soften but is still slightly firm. Lay it flat on the damp kitchen towel.
6. Assemble the rolls
   On the bottom third of the rice paper, arrange 3 shrimp halves in a row, cut side up. Place a piece of lettuce over the shrimp, then add a small portion of noodles, bean sprouts, cucumber, and carrot. Lay a few leaves each of mint, cilantro, and Thai basil on top.
7. Roll the spring rolls
   Fold the bottom of the rice paper over the filling, then fold in the sides. Continue rolling firmly but gently until sealed. The shrimp should be visible through the wrapper. Place the finished roll on a serving plate and cover with a damp towel to prevent drying.
8. Serve immediately
   Repeat the process with the remaining wrappers and fillings. Serve the rolls whole or cut in half diagonally with the dipping sauce on the side. For best taste and texture, consume immediately or within a few hours.