Vietnamese Inspired Shrimp Spring Roll Tacos

Ingredients

• 1 cup avocado oil
• 3/4 cup roasted unsalted peanuts
• 4 cloves garlic, crushed
• 2 tablespoons raw white sesame seeds
• 1/2 teaspoon whole cumin seeds
• 2 teaspoons chipotle chile powder
• 1/4 cup warm water
• 3 tablespoons rice vinegar
• 1 tablespoon dark brown sugar
• 1/2 cup warm water
• 3 tablespoons plus 1 teaspoon fish sauce, preferably Red Boat
• 3 tablespoons lime juice
• 2 tablespoons granulated sugar
• 2 teaspoons rice vinegar
• Pinch kosher salt
• 2 carrots, cut into matchsticks
• 2 Persian cucumbers, cut into matchsticks
• Three to four 1-inch pieces ginger
• Kosher salt
• 1 pound jumbo (21- to 30-count) shrimp, peeled, deveined and tails removed
• 3 ounces dried thin rice noodles (maifun)
• One 7.5-ounce package jicama tortillas
• Leaves from 8 to 10 stalks fresh cilantro
• Leaves from 8 to 10 stalks fresh mint

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