Vietnamese Summer Rolls - Once Upon a Chef

Ingredients

• ⅓ cup creamy peanut butter ((I recommended Skippy brand))
• 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 oz dried vermicelli rice noodles
• 1½ cups store-bought shredded/matchstick carrots
• 1 cup English cucumber, seeded and julienned, (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-in) 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