• Prep vegetable ingredients by slicing thinly about a quarter inch thick and set aside
• To make sauce, combine coconut milk, hoisen, peanut butter, honey, garlic and heat in saucepan on low
• Stir the sauce once warm and turn off heat.
• To make rolls, moisten rice paper and place on plate, in about a minute the paper starts to soften.
• place about 2 tbsp each vegetable ingredient onto the paper horizontally
• Pack tightly fold corners of side towards inside and roll tightly.
• To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

• Bring a medium saucepan of water to a boil. Cook rice noodles 4-5 minutes, or until al dente, and drain.
• Fill a large bowl with warm water. Dip one wrapper into the hot water for about 10 seconds to soften. Lay wrapper flat on a cutting board. In a row across the center, place 3 shrimp, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold over lower edge of wrap over filling then turn in sides and roll up tightly to top end of wrapper (just like a burrito). Repeat with remaining ingredients.

For the nuoc cham:

• In a small bowl mix together all the sauce ingredients. Serve spring rolls with nuoc cham on the side.
• Notes: For vegetarian spring rolls substitute shrimp with dried shiitake mushrooms (reconstituted), bean sprouts, julliened cucumbers, and/or carrots (grated). For Nuoc Cham leave out the fish sauce and substitute 1 teaspoon soy sauce.