Step 1

Fill a large pot with water and bring to a boil over high heat. Add the rice noodles to the boiling water and cook as per the instructions on the package, stirring occasionally to prevent sticking. Once finished, drain the water and rinse the noodles under cold water to stop the cooking.

Step 2

To make the hoisin-peanut sauce, combine the hoisin, peanut sauce, apple cider vinegar, warm water, and sugar in a small bowl. Whisk together until combined and transfer to a small dipping bowl along with the chopped peanuts.

Step 3

In a small pot on the stove bring some water to a rapid boil. Add the shrimp to the water and cook for 1 minute until they are cooked through. Drain the shrimp and set aside to cool.

Step 4

Once cooled, slice the shrimp in half lengthwise.

Step 5

Begin assembling the rolls by first dividing the rice noodles, shrimp, lettuce, and carrots into 6 equal portions.

Step 6

Fill a large bowl with water and dip 1 sheet of rice paper into the bowl. Shake off any excess water and transfer to a clean dry cutting board for assembly.

Step 7

Place rice noodles on the lower half of the paper, followed by sliced carrots and lettuce. Top with 3 halves of sliced shrimp.

Step 8

Fold the bottom half of the paper snug over the filling, then fold in the sides to secure in place. Finish rolling the summer roll from the bottom towards the top of the paper, making sure the roll is nice and tight.

Step 9

Repeat steps 5 through 7 for the remaining ingredients. Cut the summer rolls in half diagonally and serve immediately with hoisin-peanut sauce.