Shrimp and Peanut Salad Rolls with Vietnamese Flavors

Ingredients

• 6 rice paper rounds, 21 cm wide
• 1 cup shredded carrots
• 1 cup cooked rice vermicelli (thin variety)
• 9 big shrimp, shells off and cleaned
• 3 tablespoons chopped fresh basil
• 33 grams roughly chopped cilantro
• 3 tablespoons fresh mint, chopped
• 1 tablespoon water
• 2 tablespoons hoisin or black bean sauce
• 1 tablespoon smooth peanut butter
• 1/2 tablespoon honey or white sugar
• 1/2 tablespoon squeezed lime juice
• 1 tablespoon chopped roasted peanuts