Vietnamese-Style Summer Rolls with Peanut Sauce | Umami

Ingredients

• For the peanut sauce:
• 3/4 cup natural-style creamy peanut butter
• 1/3 cup water
• 3 tablespoons hoisin sauce
• 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)
• 4 1/2 teaspoons soy sauce
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons chile-garlic paste
• 1 medium garlic clove, mashed to a paste
• 1/2 teaspoon toasted sesame oil
• For the summer rolls:
• 24 medium shrimp (about 1 pound), peeled and deveined
• 4 ounces dried rice stick noodles or rice vermicelli
• 16 (8-1/2-inch) round rice paper wrappers
• 1 cup mung bean sprouts (about 3 ounces)
• 32 medium fresh mint leaves (from about 1 bunch)
• 32 fresh basil or Thai basil leaves
• 16 small fresh cilantro sprigs
• 2 serrano chiles, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32 pieces (optional)
• 1 medium English cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks
• 3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only)
• 8 Bibb lettuce leaves, cut in half