Vietnamese Spring Rolls with Peanut Sauce

Soak the rice vermicelli noodles in hot water for 5-7 minutes until soft. Drain and rinse with cold water; set aside.

Arrange shrimp (or chosen protein), lettuce, herbs, carrots, cucumber, and noodles on a work surface for easy assembly.

Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for 5-8 seconds, just until slightly soft but still pliable. Lay it flat on a damp kitchen towel or clean cutting board.

Place a small amount of lettuce, noodles, carrot, cucumber, and herbs on the lower third of the wrapper. Top with 2-3 shrimp halves (cut side up for presentation).

Fold the bottom of the wrapper over the filling, then fold in both sides, and roll tightly but gently to seal.

Repeat with the remaining ingredients to make 8 rolls total.

In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, sriracha (if using), and warm water until smooth and creamy. Adjust consistency as needed.

Serve the spring rolls fresh with peanut dipping sauce on the side.