1/2cup(120ml)water, or to preferred dip consistency
For the hoisin peanut dip:
In a bowl, combine all dip ingredients together except the water (hoisin, peanut butter, rice vinegar, sesame oil, and optional lime juice, and optional chili garlic sauce).Blend well and then mix in water to make the dip to your desired consistency. Set aside.
For the rolls:
Cook the dried rice vermicelli noodles to package instructions. Drain and set aside.
Cook the Shrimp: Drizzle oil over the shrimp, season with salt and pepper if you’re grilling or searing the shrimp. Cook using any method you prefer: grill, pan sear, boil, broil, etc... To Pan Sear: heat a medium pan, add vegetable oil. Lay shrimp on pan and sear on both sides until shrimp becomes pink and cooked. Remove shrimp from heat, allow to cool and slice each shrimp lengthwise in half.
Gather all your spring roll ingredients: noodles, shrimp, lettuce, cucumber, herbs and rice paper wrappers. Please see our photographs in the blog post to see how to roll with the sliced shrimp showing on the outside.
Add warm water to a large bowl or rice paper dipping water bowl. Quickly dip each rice paper wrapper in warm water for a few seconds and lay on rolling surface such as a cutting board or plate (they will still be slightly stiff). Don’t oversoak the rice paper.
Lay your lettuce first on the softened rice paper, then add the noodles, herbs, and cucumber.
Roll the spring roll (tucking in toward you slightly as you roll) until you have about 1/3 of rice paper left, then lay about 2-3 pieces of shrimp, cut side up in a row and finish rolling. The shrimp will lay on the outside layer with just one layer of rice paper containing it in the spring roll when you are finished rolling.Serve with the peanut dipping sauce.