Spring Rolls (Thai Style)

• 12 round rice paper wrappers
• ½ lb cooked shrimp, halved lengthwise
• 4 oz rice vermicelli, cooked
• 2 cups lettuce, leaf
• 1 shredded carrot
• ½ cup mint Swap
• ½ cup cilantro Swap
• 3 tbsp hoisin sauce, for dipping Swap
• 1 tbsp peanut butter, for dipping Swap

Equipment

bowl, knife