In a small bowl, whisk together hoisin sauce (1 cup) and peanut butter (1/4 cup) until smooth. Add soy sauce (2 tbs), lime juice (1 tbs) and sriracha (1 tsp) if using. If the sauce is too thick, thin with warm water, 1 tablespoon at a time, until reach a pourable but slightly thick consistency (about 1–2 tbs). Taste and adjust salt/sweet/spice. Transfer to a serving bowl and sprinkle with crushed roasted peanuts (2 tbs) just before serving.

Prepare rice paper wrappers

Fill a wide shallow bowl or pie plate with warm water (not boiling). Keep a clean damp towel or cutting board nearby for resting assembled rolls. Briefly dip one rice paper wrapper (about 15–20 seconds) into the warm water until it becomes pliable but still slightly firm — it will continue to soften as you work. Lay the softened wrapper flat on the damp towel or board, smoothing out any wrinkles.

Filling — Vegetables & Herbs

Cook and prepare rice vermicelli

Place the rice vermicelli (4 oz) in a heatproof bowl and cover with boiling water. Let soak 3–5 minutes until tender but still slightly firm (al dente). Drain thoroughly and rinse with cold water to stop cooking. Shake off excess water and cut long strands in half with kitchen shears to make rolls easier to eat.

Prep vegetables and herbs

Julienne carrots and cucumber, thinly slice red bell pepper and scallions. Rinse and drain bean sprouts, pick and rinse mint and cilantro leaves. Tear or trim lettuce leaves into pieces roughly 3–4 inches wide so they fit inside the rice paper wrapper.

Assemble filling on wrapper

Place a lettuce leaf in the lower third of the softened rice paper, leaving a 2-inch border on each side. On top of the lettuce arrange a small handful (~1/4 cup) of cooked vermicelli, then 2–3 strips of carrot, 2–3 strips cucumber, a few slices of red pepper, about 2 tablespoons bean sprouts, and 2–3 mint and cilantro leaves. Add 2–3 slices of scallion across the center. Do not overfill — aim for a compact bundle that will roll easily. If using protein, place 2 shrimp (halved lengthwise) or a small strip of chicken/tofu on top of the veggies so they show when the roll is cut.

Protein (optional)

Prepare optional protein

If using shrimp: poach or steam peeled shrimp until pink and cooked through (2–3 minutes), then slice each in half lengthwise. If using cooked chicken or tofu, cut into thin strips. Lightly season protein with 1 tsp soy sauce if desired and let cool before placing on the roll.

Assembly & Finishing

Finish rolling: Fold the bottom edge of the rice paper up over the filling, then fold both sides in toward the center snugly. Roll the wrapper away from you tightly but gently until sealed. Place seam-side down on a plate. Repeat with remaining wrappers and filling.

Serve: Arrange rolls on a platter. Serve the peanut-hoisin dipping sauce on the side, sprinkled with crushed peanuts. Optionally, cut rolls in half on the bias for easier eating and a nicer presentation. Keep finished rolls covered with a damp towel if not serving immediately (they are best eaten within 2 hours).