Goi Cuon

Boil shrimp in a pot of water until pink and curled. Drain, cool and slice each in half lengthwise.

Cook rice vermicelli in boiling water following the package directions, then rinse under cold water and drain.

Whisk peanut butter, hoisin sauce, lime juice and warm water until smooth for the dipping sauce.

Dip one rice paper in warm water for 5 to 10 seconds until just pliable and lay it flat. Near the bottom place a lettuce leaf, a little cooked vermicelli, carrot, cucumber, mint and cilantro. Lay 4 shrimp halves, pink side down, above the filling.

Fold the sides of filled rice paper in and roll up tightly like a burrito. Repeat with the remaining wrappers and serve with peanut dipping sauce.