Spring rolls with peanut sauce - Le Coup de Grâce

Ingredients

• About 20 rice sheets ( pack of 400g )
• 300g rice vermicelli, cooked and very well drained
• 20 cooked shrimps, without shells and cut in half lenghtwise
• 12 thin slices of Black Forest ham, cut in 1cm strips
• A big handful of fresh coriander
• A big handful of fresh mint
• 1 pack bean sprouts, rinced and very well drained
• 2 big carrots, cut in small julienne
• 3 tablespoons Tamari soya sauce
• 3 tablespoons rice vinegar
• 2 tablespoons peanut oil
• 1 tablespoon toasted sesame oil
• 1 teaspoon Sriracha sauce
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 teaspoons fresh ginger, grated
• 2 teaspoons garlic, coarsely chopped
• 1/4 cup water
• 1 cup unsalted peanuts