Vietnamese-Style Summer Rolls with Peanut Sauce | Basics

Ingredients

• 1/2 cup creamy peanut butter
• 1/4 cup water
• 1 1/2 tablespoons hoisin sauce
• 1 tablespoon lime juice
• 2 tablespoons gluten-free soy sauce
• 1/2 tablespoon sugar
• 1 teaspoon chile paste
• 1 garlic clove, minced
• 1/4 teaspoon toasted sesame oil
• 1/4 cup chopped peanuts, optional
• 12 shrimp, thawed if frozen, peeled and de-veined
• 1 quart water
• 1 teaspoon salt
• ice
• 2 ounces dried rice stick noodles or rice vermicelli
• 8 (8 1/2 inch) round rice paper wrappers
• 16 fresh mint leaves
• 16 fresh basil or Thai basil leaves
• 8 fresh cilantro sprigs
• 1/2 cup bean sprouts
• 1 serrano chile, stemmed, halved and seeded, thinly sliced lengthwise into 16 pieces
• 1/2 medium cucumber, peeled and cut into thin strips
• 2 scallions, cut into thin strips about 2 inches long
• 4 lettuce leaves, cut in half lengthwise