Vietnamese Salad Rolls - cooking recipe

Ingredients

2 ounces rice vermicelli, cooked
8 large rice paper sheets
8 large cooked shrimp, deveined, peeled, and cut in half lengthwise
1 1/2 tablespoons chopped fresh basil
3 tablespoons chopped of fresh mint
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
3 tablespoons hoisin sauce
1 tablespoon peanut butter
1 teaspoon chili sauce
1 teaspoon finely chopped peanuts

Preparation

Fill a large bowl with warm water. Soak one rice wrapper in the water until soft (a couple of seconds). Lay wrapper flat.
In a row across the center, place two shrimp halves, then below that a handful of vermicelli, then basil, mint, cilantro, and lettuce, leaving two inches free on each side.
Fold uncovered sides inward, then then tightly roll the wrapper, starting with the lettuce which should be closest to you.
Repeat for remaining wrappers.
In a small bowl, mix Hoisin sauce, peanut butter, chili sauce, and peanuts. Use as dipping sauce for the completed rolls.