Fresh Shrimp Spring Rolls with Peanut Dipping Sauce



Peanut Dipping Sauce:
½ cup hoisin sauce
¼ cup smooth peanut butter
¼ cup water
1 tablespoon rice vinegar
1 tablespoon chopped peanuts

Shrimp Rolls:
10 jumbo shrimp (16-20 count), shelled, deveined, cooked, cooled, and cut lengthwise in half
10 round rice paper wrappers
10 red leaf or Boston lettuce leaves, thick stem ends removed, cut in half
6 ounces thin vermicelli rice noodles, cooked, drained and cooled
1 cup shredded carrots
1 cup thinly shredded red cabbage
1 cup fresh bean sprouts
20 fresh mint leaves
½ cup cilantro leaves