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1
Soak the rice vermicelli in warm water to cover for 15 to 20 minutes and drain.
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2
In a large pot of boiling water cook the noodles for 2 minutes or until al dente, stirring to separate the strands.
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3
Drain, rinse with cold water and shake dry in a colander.
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4
Fill a small shallow dish with warm water.
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5
Immerse one sheet of rice paper in the water and let stand until pliable, about 45 seconds.
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6
Transfer rice paper to paper towels to drain.
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7
Transfer drained rice paper to a work surface.
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8
Lay one piece of lettuce over the bottom third of the rice paper.
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9
Arrange 1 tablespoon of the rice noodles, 1 tablespoon of the shredded carrot, some bean sprouts and 2 mint leaves, end to end, on the lettuce leaf.
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10
Roll up the paper halfway into a cylinder and fold both sides of the paper over the filling.
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11
Lay 2 shrimp halves, cut side down and end to end, along the crease.
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12
Place several coriander leaves along side the shrimp.
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13
Continue to roll the rice paper into a cylinder, pressing the edge against the cylinder to seal.
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14
Place the roll, seam side down, on a plate and cover with a damp towel.
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15
Make more summer rolls in same manner with remaining ingredients.
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16
The prepared rolls will keep, covered with a damp towel or plastic wrap, for up to 3 hours.
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17
In a small saucepan heat oil over moderately high heat and cook the garlic and chili paste for 1 minute.
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18
Add the tomato paste, peanut butter, hoisin sauce, sugar and water, whisking until smooth.
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19
Simmer for 2 minutes or until heated through.
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20
If necessary add additional water to thin sauce to desired consistency.
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21
Pour sauce into dipping bowl and sprinkle with chopped peanuts.
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22
Serve summer rolls with dipping sauce.
