Gỏi Cuốn

2 ounces fine rice vermicelli, cooked
15 medium shrimp, cook, shell, devein and cut in half lengthwise
10 8-inches diameter rice paper
5 large lettuce leaves, chopped
1 cup fresh bean sprouts
1/2 cup mint leaves
chive sprigs (optional)
1/4 cup shredded carrot
1/4 cup roasted peanuts, finely crushed
1/2 cup hoisin sauce
1/2 cup chicken broth
1 T peanut butter
Siracha chili sauce
1 T tamarind paste, soak in warm water, remove seeds and pouches
Sugar to taste

Sauce:
Put hoisin sauce, chicken broth, peanut butter, tamarind paste in a small pan, cook and stir evenly. Add sugar.
Top with peanut, carrot and Siracha chili sauce when served.

Roll:
Moisten rice paper with warm water. Place on flat surface until soften. Top with 1 T lettuce, 1 T noodles, few bean sprouts and several mint leaves.

Roll up paper halfway into cylinder. Fold sides of paper inward. Place 3 shrimp halves. Tuck few chive sprigs under shrimp, leaving about 1 inch extending outside (optional). Continue to roll paper into cylinder.

Cut each roll in half and serve with the sauce.