Step 1:Cook the Protein

• Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove and let cool. Slice each shrimp in half lengthwise.

Step 2:Prepare the Rice Vermicelli

• Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.

Step 3:Prepare the Vegetables and Herbs

• Julienne the carrot and cucumber.
• Wash and dry the lettuce, cilantro, mint, and Thai basil leaves.

Step 4:Prepare the Rice Paper Wrapper

• Fill a large shallow dish with warm water.
• Dip one rice paper wrapper into the water for about 5-10 seconds until it softens but is still slightly firm. Remove and place it on a clean, flat surface.

Step 5:Assemble the Spring Rolls

• Place a few pieces of lettuce in the center of the wrapper. Add a small handful of rice vermicelli, a few julienned carrots, cucumber, bean sprouts, and fresh herbs on top.
• Add 2-3 shrimp halves (pink side down for presentation) and slices of pork (if using) above the vegetables.
• Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly away from you, tucking in the filling as you go. Repeat with the remaining wrappers and fillings.

Step 6:Make the Dipping Sauce

• In a small saucepan, combine the hoisin sauce, peanut butter, water, soy sauce, and minced garlic. Cook over medium heat, stirring until smooth. Adjust the consistency with more water if needed. Add Sriracha for heat, if desired. Pour into a serving bowl and top with crushed peanuts.