Ingredients

Instructions

1. 1
   Prepare the dipping sauce by whisking peanut butter, hoisin sauce, soy sauce, garlic and sriracha in a small bowl. Add 1 Tbsp. of warm water at a time until desired thickness is reached. Pour into a small serving dish.
2. 2
   Fill a pie plate with warm water. Working with one rice paper wrapper at a time, dip wrapper into water, until just pliable, about 15-20 seconds. Remove from water and lay on a work surface.
3. 3
   On the bottom third of the wrapper, place a few sticks of carrot, cucumber, bell pepper and cabbage. Add a small amount of noodles, a slice of avocado, a few pieces of cilantro and ½ of a lettuce leaf. Top with 4 shrimp halves. Be careful not to overfill the roll.
4. 4
   Roll everything up tightly by pulling the bottom of the roll up and over the filling. Fold in the sides and roll the wrapper up tightly.
5. 5
   Transfer roll and place seam-side down on a platter. Cover with a damp paper towel.
6. 6
   Repeat steps 2 - 5 until all rolls are assembled. Serve rolls with with dipping sauce.