Shrimp Spring Rolls

Name: Shrimp Spring Rolls
Ingredients: 16 shrimp (16 to 20 count), peeled and deveined, tails removed; 3 cups dry white wine; 2 bay leaves; Juice from 1 lime; 1 tablespoon kosher salt; 2 ounces thin rice vermicelli; 1 cup shredded carrots; 1/2 English cucumber, peeled and julienned; 1/2 red bell pepper, thin julienne; 2 tablespoons rice wine vinegar; 2 teaspoons soy sauce; 8 large rice paper wrappers (8 1/2-inch rounds); 1 jalapeno, cut into 1/8-inch slices; 8 fresh Thai basil leaves, chiffonade; Peanut Dipping Sauce, for serving, recipe follows; 1 tablespoon peanut oil; 2 cloves garlic, minced; 1/2 cup peanut butter; 1/4 cup hoisin sauce; 1 to 2 teaspoons sambal olek; Chopped roasted peanuts, for garnish