Vietnamese Summer Rolls with Peanut Dipping Sauce

First, prepare the peanut dipping sauce. In a small bowl, whisk together 1/4 cup creamy peanut butter, 2 tbsp hoisin sauce, 1 tbsp fresh lime juice, 1 tbsp soy sauce (or tamari for gluten-free), and 1 tsp chili garlic sauce (optional) (if using). Gradually add 3-4 tbsp warm water until the sauce reaches a smooth, dippable consistency. Garnish with 2 tbsp chopped roasted peanuts and set aside.

Prepare the rice noodles according to package instructions, typically soaking in hot water for 3-5 minutes until soft but not mushy. Drain and rinse under cold water to stop the cooking process, then set aside.

Prepare all the filling ingredients and arrange them on a work surface for easy assembly: 4 oz cooked thin rice vermicelli noodles, 16 cooked, peeled, deveined, halved lengthwise medium shrimp, 1 julienned carrots, 1 julienned English cucumber, 8 leaves torn into pieces butter lettuce or romaine leaves, 16 leaves fresh mint leaves, 16 sprigs fresh cilantro sprigs, 16 leaves fresh Thai basil leaves (optional), and 1/2 cup bean sprouts.

Fill a large, shallow dish (larger than the rice paper diameter) with warm water. Working with one sheet at a time, immerse a rice paper wrappers (8.5 inch round) wrapper in the warm water for about 10-15 seconds until it starts to soften but is still slightly firm (it will continue to soften).

Place the softened rice paper on a clean, damp kitchen towel or cutting board. On the lower third of the wrapper, lay 2-3 shrimp halves cut side down in a row, pink side down (this will show through the translucent wrapper).

Above the shrimp, place a small portion of rice noodles, a few pieces of lettuce, and small amounts of carrots, cucumber, bean sprouts, mint, cilantro, and Thai basil (if using). Don't overfill or the wrapper may tear.

Fold the bottom edge of the rice paper over the filling, then fold in the sides. Continue rolling tightly until completely sealed, like a burrito. The rice paper is sticky and will seal itself.

Place the finished roll on a plate and cover with a damp cloth to prevent it from drying out. Repeat with the remaining wrappers and fillings.

Serve the summer rolls fresh with the peanut dipping sauce. For best results, consume within a few hours of making.

If not serving immediately, keep the rolls covered with a damp cloth and refrigerate for up to 2-3 hours. Do not store longer as the rice paper will become tough.