Name: Vietnamese Summer Rolls
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Ingredients: ⅓ cup creamy peanut butter ((I recommended Skippy brand)); ¼ cup hoisin sauce; ½ cup water; 1 tablespoon sriracha ((double for a spicier sauce)); 1 tablespoon rice wine vinegar; 1 clove garlic, (roughly chopped); ¾ teaspoon salt; 3 oz dried vermicelli rice noodles; 1½ cups store-bought shredded/matchstick carrots; 1 cup English cucumber, seeded and julienned, (from 1 small cucumber); 3 scallions (light and dark green parts, thinly sliced); 2 tablespoons rice wine vinegar; 2 teaspoons fish sauce; 2 teaspoons sugar; 12 (8½-in) rice paper wrappers; 12 bibb or butter lettuce leaves, (from 1 to 2 heads; remove any hard ribs); 24 medium-sized cooked shrimp, (halved lengthwise (see note)); 1 cup loosely packed small mint leaves ((if large, roughly chop them)); 1 cup loosely packed cilantro leaves

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Fresh, vibrant, and full of flavor—these homemade Vietnamese summer rolls are a fun and healthy way to enjoy fresh ingredients in every bite!