Vietnamese Summer Rolls - Once Upon a Chef

Ingredients

• ⅓ cup creamy peanut butter (recommended: Skippy)
• ¼ cup hoisin sauce
• ½ cup water
• 1 tablespoon sriracha (double for a spicier sauce)
• 1 tablespoon rice wine vinegar
• 1 clove garlic, roughly chopped
• ¾ teaspoon salt
• 3 ounces dried vermicelli rice noodles
• 1½ cups store-bought shredded/matchstick carrots
• 1 cup julienned seeded English cucumber, from 1 small cucumber
• 3 scallions, light and dark green parts, thinly sliced
• 2 tablespoons rice wine vinegar
• 2 teaspoons fish sauce
• 2 teaspoons sugar
• 12 (8½-inch) rice paper wrappers
• 12 bibb or butter lettuce leaves (from 1 to 2 heads; remove any hard ribs)
• 24 medium-sized cooked shrimp, halved lengthwise (see note)
• 1 cup loosely packed small mint leaves (if large, roughly chop them)
• 1 cup loosely packed cilantro leaves