Fresh Vietnamese Spring Rolls With Peanut Hoisin Sauce

Ingredients

• 1 package rice paper wrappers
• 1 package rice vermicelli noodles
• 1 lb small cooked shrimp, peeled, tails removed and deveined
• 2 medium carrots, peeled and julienned
• 1 red or yellow bell pepper, julienned
• 1 small daikon radish, peeled and julienned (sub regular radish or omit if unavailable)
• 1 cucumber, peeled, seeded and julienned
• 1 cup shredded purple cabbage
• ⅓ cup picked thai basil leaves (sub regular basil or cilantro if unavailable)
• ⅓ cup picked mint leaves
• 1 bunch green onions, green part only, slivered
• ¼ cup smooth peanut butter preferably natural peanut butter made with just peanuts and salt
• ¼ cup hoisin sauce
• 3 tbsp water for thinning
• 2 tsp sriracha optional
• 1 tsp sesame oil optional
• 1 tbsp chopped dry roasted peanuts for garnish optional
• 1 tbsp slivered green onion for garnish optional

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