Make the peanut dipping sauce

• Whisk together the peanut butter, hoisin sauce, rice vinegar and grated garlic until smooth.
• Set aside and double the batch if you want more sauce.

Chop the vegetables

• Cut the cucumber and carrots into thin strips and separate the lettuce leaves.
• Set everything aside with the fresh cilantro and mint.

Cook the shrimp

• Add the shrimp to boiling water and cook until slightly curled and no longer translucent.
• Remove and plunge straight into an ice bath.

Cook the rice noodles

• Dunk the rice noodles in the same boiling water.
• Strain and rinse under cold water to avoid overcooking.

Prepare the shrimp

• Slice each shrimp in half lengthwise so they lay flat in the roll.

Soften the rice paper

• Dip a rice paper wrapper into room temperature water and lay it flat on the board.
• Don't worry if it still feels a little hard, it softens as it sits.

Fill and roll

• Lay down the lettuce, cucumber, carrots, rice noodles, cilantro and mint.
• Roll once, then lay the shrimp face down so they show through the wrapper.
• Continue rolling to cover the shrimp, then fold in the sides.

Add the green onion and finish

• Tuck a green onion so it hangs out one side, then finish rolling.
• Repeat with the remaining wrappers and filling.

Serve

• Serve the rolls with the peanut sauce topped with crushed peanuts.