Vietnamese Fresh Spring Rolls with Peanut Sauce

Make the peanut sauce. In a small bowl, combine the peanut butter, hoisin sauce, white vinegar, milk, minced garlic, and chili paste. Stir, then microwave for 30 seconds and mix again until smooth. Let it cool, then adjust with a little extra milk or water if needed.

Soak the vermicelli noodles in warm water for about 2 minutes, or according to the package directions, until just tender. Drain well and set aside.

Prepare the shrimp by peeling, deveining, and slicing each one in half lengthwise so they lie flat inside the rolls.

Trim the thick core from the lettuce leaves so they are easier to roll. Set out the lettuce, bean sprouts, mint leaves, noodles, and shrimp for assembly.

Make the filling bundles by placing a small amount of vermicelli and bean sprouts inside each lettuce leaf. Roll each leaf up snugly and place seam-side down.