Soak the rice vermicelli noodles in hot water for 5 mins.
Place a small pot half-filled with water and bring to boil with salt. Add the shrimp, reduce heat to simmer for 1-2 minutes or until cooked through. Remove the shrimp with slotted spoon and set aside to cool. Reserve 1 cup of the stock to make peanut Hoisin sauce.
In the same pot, cook the soaked rice vermicelli noodles on simmer for 1-2 minutes until soft. Drain and set aside.
Lay shrimp flat and cut in half horizontally.
To roll, fill a large shallow bowl with warm water and quickly dip and spin a piece of rice paper into water; make sure to wet the entire piece. Lay it down on a cutting board. Place a lettuce leaf on the end of the rice paper nearer to you. Add rice noodles, herb leaves (2-3 leaves of each herb), and cucumber evenly across the lettuce.
Roll the rice paper over the filling and tuck it underneath. Add 2-3 shrimp with the sliced side facing up. Fold the sides inwards and add a chive over shrimp with 1 inch sticking outside of a folded side. Continue rolling while keeping tension on the rice paper for a tight roll. The roll will seal itself.
Repeat steps 5 and 6 until shrimp are finished off. Serve with peanut Hoisin dipping sauce.
Makes 10 - 12 rolls to serve 4 to 6 pax as an appetizer
Peanut Hoisin Sauce (Nước Lèo)
Whisk all the ingredients (except roasted peanuts) in a small pot, and bring to boil. Simmer for 2 minutes until it thickens. Add additional peanut butter until desired thickness is obtained. Adjust seasonings to taste with additonal hoisin sauce. The sauce has a thick consistency after cooled down.
Garnish sauce with chopped peanuts. Makes ¾ cup of sauce
Notes
* The rolls are best served within 2-3 hours after rolling. the rice paper will dry out if waited too long or kept in the fridge.
Recipe by at https://justasdelish.com/vietnamese-shrimp-rolls-peanut-hoisin-sauce/