8-10 round rice paper wrappers
4 oz. vermicelli noodles
8-10 fresh mint leaves
1 lb. shrimp, deveined and shells removed
2 carrots, peeled and grated
1 cucumber, peeled and sliced into matchsticks
8-10 leaves green lettuce
1 tbsp. peanut butter
2 tsp. hoisin sauce
1 tsp. Sriracha sauce
1 tsp. rice wine vinegar
Boil the shrimp in a medium pot of water to cook through. Set aside to cool. Once cool, slice the shrimp in half lengthwise.
Bring the same pot of water to a boil. Remove from heat and add the vermicelli noodles. Let soften for about 8-10 minutes. Drain thoroughly and rinse with cool water.
Dip one wrapper quickly into very warm water to become pliable.
Lay flat on a cutting board and layer ingredients on bottom third of wrapper (lettuce, mint leaves, carrots, cucumber, and shrimp). Fold the bottom of the wrapper up over the ingredients.
Fold in sides, then continue rolling up. Place seam side down on plate.
In a small microwave-safe bowl, combine the peanut butter, hoisin sauce, Sriracha, and rice wine vinegar. Heat for 15 seconds in the microwave until smooth. Stir to combine.