Vietnamese Summer Rolls with Shrimp and Peanut Dipping Sauce

Cook the vermicelli noodles according to package directions. Drain and rinse with cold water. Set aside.

Prepare the peanut dipping sauce: In a small bowl, whisk together peanut butter, hoisin sauce, rice vinegar, soy sauce, honey, and sesame oil (if using). Add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Garnish with crushed peanuts, if desired.

Prepare the filling: Arrange all the ingredients (shrimp, noodles, lettuce, mint, cilantro, basil, carrots, and cucumber) in separate bowls for easy access.

Assemble the rolls: Fill a shallow dish or plate with warm water. Dip one rice paper wrapper into the water for a few seconds, until it becomes pliable but not too soft. Be careful not to oversoak.

Lay the softened rice paper on a clean, flat surface. Place a few shrimp in the center of the wrapper. Top with a small amount of noodles, lettuce, herbs, carrots, and cucumber.

Fold the sides of the rice paper inward, then tightly roll from the bottom up, like a burrito. Repeat with the remaining ingredients.

Serve immediately with the peanut dipping sauce, or store in the refrigerator for up to 24 hours. To prevent the rolls from sticking, wrap them individually in plastic wrap or damp paper towels.