1 pound large shrimp (31–40 count), peeled and deveined

2 cups shredded lettuce

1/2 cup rough chopped cilantro

2 sprigs mint, leaves removed and chopped fine

2 scallions, thinly sliced

8 ounces vermicelli rice noodles, cooked and drained

2 cups fresh bean sprouts

14 rice paper wrappers

For the dipping sauce:

1/2 cup hoisin sauce

1 tablespoon smooth peanut butter

1 teaspoon rice wine vinegar

1 teaspoon soy sauce

1/2 teaspoon toasted sesame oil

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

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Cook the shrimp in boiling water for 2–3 minutes until pink and cooked through. Drain, let cool, and slice each shrimp in half lengthwise.
Prepare the noodles according to package instructions. Drain and let cool.
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds until soft and pliable.
Place the softened wrapper on a clean surface. Arrange shrimp halves, noodles, lettuce, bean sprouts, cilantro, mint, and scallions in the center.
Fold the sides inward, then roll tightly from the bottom up to enclose the filling. Repeat with remaining wrappers and fillings.
Whisk together hoisin sauce, peanut butter, rice wine vinegar, soy sauce, sesame oil, garlic powder, and onion powder to make the dipping sauce.
Serve the rolls fresh with the dipping sauce.

Best served fresh, but can be refrigerated with a damp paper towel for up to 24 hours.

The dipping sauce can be refrigerated for up to 5 days.

Do not over-soak rice paper to prevent tearing.

Try variations with tofu, chicken, or added vegetables for customization.