Watercress and Shrimp Spring Rolls with Hoisin-Peanut Dip

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

Prepare shrimp: If not already cooked, cook the shrimp by steaming, boiling, or pan-frying until pink and cooked through. Let cool slightly, then slice in half lengthwise.

Prepare hoisin-peanut dipping sauce: In a small bowl, whisk together hoisin sauce, peanut butter, rice vinegar, soy sauce, sesame oil, minced garlic, red pepper flakes (if using) and 1-2 teaspoons of water to reach desired consistency. Adjust ingredients to taste.

Assemble the spring rolls: Fill a large bowl or shallow dish with warm water.

Dip one rice paper wrapper into the warm water for 5-10 seconds, or until pliable but not too soft. Lay the wrapper flat on a clean work surface.

Arrange a small amount of watercress, vermicelli noodles, sliced shrimp, julienned carrots, mint, and cilantro in the center of the wrapper.

Fold the sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper up and over the filling, creating a spring roll. Repeat with the remaining ingredients.

Place the finished spring rolls on a serving platter. Cover with a damp paper towel to prevent them from drying out before serving.

Serve immediately with the hoisin-peanut dipping sauce.