Vietnamese Shrimp and Rice-Noodle Fresh Rolls (Gỏi Cuốn, 7 Rolls)

Mix 1 tbsp peanut butter, 2 tbsp hoisin, 1 1/2 tbsp white vinegar, 80ml water, one minced garlic clove and optional 1/2 tsp chili in a microwave-safe bowl.

Microwave the dip for about 30 seconds, stir until smooth, and let cool before serving.

Prepare 50g dried rice vermicelli according to packet directions, or soak in warm water about 2 minutes; drain thoroughly.

Peel, devein and halve 11 already fully cooked shrimp lengthwise. If starting with raw shrimp instead, cook first until firm, pearly and opaque, then chill before wrapping.

Rinse and drain seven lettuce leaves, 14 mint leaves and about 100g sprouts; remove stiff cores from lettuce.

Divide noodles and sprouts into seven portions, placing one on each lettuce leaf, and loosely fold into seven bundles.

Dip one rice-paper sheet in lukewarm water for about two seconds and set on a board. If it tears, use two stacked sheets per roll, up to 14 sheets in total.

Place about three cooked shrimp halves and two mint leaves near the upper section, add a lettuce bundle in the middle, fold both sides and roll tightly. Repeat for seven rolls.

Serve promptly with the dipping sauce. If prepared ahead, wrap each roll separately, refrigerate at 4°C or below and eat within the author-recommended six hours. Do not leave at room temperature for two hours or more.