On TV: Vietnamese Shrimp Summer Rolls with Peanut Dipping Sauce Recipe

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Ingredients

For the peanut dipping sauce:
1/3 cup natural creamy peanut butter
3 tablespoons water
2-3 tablespoons hoisin sauce
Juice from 1 lime
1 tablespoon soy sauce
¾ teaspoon granulated sugar
1 large garlic clove, minced
½ teaspoon sesame oil
1 teaspoon sriracha hot sauce
For the Rolls:
24 (21-30 count) shrimp, peeled and deveined
16 rice paper wrappers
1 red bell pepper, seeded and julienned (sliced thinly)
1/2 cup loosely packed cilantro leaves
1/2 cup loosely packed mint leaves
1 cup mung bean sprouts, rinsed
4 green onions, trimmed, white and green parts julienned
1 English hothouse cucumber, seeded and julienned
4 ounces rice vermicelli noodles, cooked to package directions, rinsed under cold water, and drained
2 Serrano chilies, sliced (optional)
Serve with: 1 head Boston Bibb lettuce, leaves gently removed and rinsed

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