Rice Paper Spring Rolls

Cook the vermicelli noodles according to the package instructions. Drain and rinse under cold water, then set aside.

Prepare the shrimp, vegetables, and herbs. Arrange them in separate bowls for easy access during assembly.

In a small bowl, combine hoisin sauce, peanut butter, water, soy sauce, rice vinegar, sugar, and minced garlic. Stir until smooth. Adjust the consistency with more water if needed. Garnish with crushed peanuts or chili flakes if desired.

Fill a large bowl with warm water. Dip a rice paper sheet into the water for about 5-10 seconds until it becomes soft and pliable. Be careful not to over-soak it, as it will become too fragile to handle.

Lay the softened rice paper on a clean, flat surface. Place a few shrimp halves near the bottom third of the sheet. Add a small amount of vermicelli noodles, lettuce, herbs, carrots, cucumbers, and bean sprouts.

Fold the bottom edge of the rice paper over the filling, then fold in the sides. Continue rolling tightly but gently until the spring roll is fully enclosed. Repeat with the remaining ingredients.

Serve the spring rolls with the dipping sauce on the side. They can be enjoyed as is or sliced in half for easier dipping.

Enjoy your fresh and flavorful Vietnamese Rice Paper Spring Rolls!