Vietnamese Fresh Spring Rolls

Instructions

1. Prepare the ingredients
   Arrange all prepared ingredients (cooked vermicelli, shrimp halves, julienned vegetables, and herbs) on a work surface before starting to assemble rolls. This will make the rolling process much easier and more efficient.
2. Prepare the dipping sauce
   In a small bowl, whisk together hoisin sauce, peanut butter, rice vinegar, water, and sriracha (if using) until smooth. Transfer to a serving dish and sprinkle with chopped peanuts. Set aside.
3. Soften the rice paper
   Fill a large, shallow bowl with warm water. Dip one rice paper wrapper in the warm water for about 15-20 seconds until it begins to soften but is still slightly firm (it will continue to soften as you work). Lay the wrapper flat on a damp kitchen towel or cutting board.
4. Arrange fillings on rice paper
   On the bottom third of the wrapper, place 4 shrimp halves in a row, cut side up. Above the shrimp, place a small handful of vermicelli noodles. On top of the noodles, add some julienned carrot and cucumber, then arrange a few leaves each of mint, cilantro, and Thai basil.
5. Roll the spring roll
   Carefully lift the bottom edge of the rice paper and fold it over the filling, rolling away from you to cover the filling. Fold in the left and right sides of the wrapper, then continue rolling until the spring roll is sealed. The rice paper is sticky and will seal itself.
6. Repeat the process
   Repeat steps 3-5 with the remaining wrappers and filling ingredients until you have 8 rolls. Work with one wrapper at a time, as they can become too soft and difficult to manage if prepared in advance.
7. Serve the rolls
   Cut each roll in half diagonally if desired and arrange on a serving platter. Serve immediately with the peanut dipping sauce. The rolls can be made up to 2 hours ahead and stored covered with a damp paper towel in the refrigerator.