Soak the rice vermicelli

• Place the banh hoi rice vermicelli sheets in a bowl and cover with boiling water.
• Soak for about two and a half minutes, then remove from the water and transfer to a plate.

Make the scallion oil

• Pour the olive oil into a bowl and microwave for about 30 seconds.
• Mince the garlic clove and add it to the warm oil.
• Chop the green onion and add it with the salt, then mix everything together.

Make the peanut hoisin sauce

• Add the peanut butter, hot water, hoisin sauce, sriracha, rice vinegar and sesame oil to a bowl.
• Mix everything well until nice and smooth.
• Optionally top with crushed peanuts.

Make the nuoc cham sauce

• Combine the warm water, fish sauce, lime juice and sugar in a bowl.
• Mince the second garlic clove and add it in.
• Mix well until the sugar dissolves, then optionally top with shredded carrots.

Prepare the fillings

• Cut the lettuce into thirds.
• Remove the tails from the shrimp and slice them thinly.
• Cut the cucumber into thin strips.

Roll the summer rolls

• Dip the rice paper in water, making sure both sides are drenched, and work on the flat side.
• Add the lettuce, cilantro, Thai basil, rice noodles, cucumber, bean sprouts and carrots.
• Place the shrimp with the pretty side facing down, away from the filling, then fold in the sides and roll up tightly but not too tightly.

Serve

• Keep the rolls from touching each other so the wrappers don't stick and rip.
• Serve with the peanut hoisin sauce and the nuoc cham sauce.