Mix 1 tablespoon of peanut butter, 2 tablespoons of hoisin sauce, 1½ tablespoons of white vinegar, ⅓ cup of water, and 1 minced garlic clove. Microwave for 30 seconds, mix again, and let cool.
Prepare 50g of dried rice vermicelli according to the package; drain. Peel and devein 11 small cooked shrimp. Remove the cores from 7 soft lettuce leaves.
Use 14 round rice paper sheets, 8½in / 22cm wide. For each roll, dip two sheets together in warm water for about 2 seconds and lay flat.
Layer shrimp, ½ cup of mint leaves, noodles, and a lettuce leaf on each. Fold in the sides, roll up tightly, and serve with the sauce.
