Step 1

Bring a saucepan to a boil on medium heat.

Step 2

Add shrimp and poach for 3-4 minutes until bright pink. Allow to cool to room temperature.

Step 3

Remove skins, devein and slice in half crosswise. Set aside. Bring a medium saucepan filled halfway with water to a boil. Once a rapid boil is reached, add rice vermicelli noodles, cover and immediately remove from heat. Set timer for 5 minutes. After 5 minutes, drain noodles in a colander and rinse with cold water to stop cooking. Allow to dry at room temperature or in the refrigerator.Meanwhile, begin to prepare the dipping sauce.

Step 4

Heat a small small saucepan with olive oil on medium-low heat.

Step 5

Add garlic and saute quickly, about 20 seconds. Do not let garlic burn.

Step 6

Add peanut butter and hoisin sauce and continue to stir. When sauce begins to incorporate and thickens up, add water. Adjust to taste and continue to add water, 1 tbsp. at a time, if it becomes too thick.

Step 7

Remove from heat and set aside.To assemble rolls, dip single sheets of rice paper into hot water. Allow excess water to drain and quickly place on a plate. Once rice paper becomes pliable and soft, add shrimp, softened noodles, cucumbers, red peppers, cilantro and mint. Carefully roll closed and slice in half.

Step 8

Serve with hoisin peanut dipping sauce.