These spring rolls are inspired by Frankie's immersion into Vietnamese culture during her service. They reflect the vibrant flavors and the unique experiences she encountered while stationed in Vietnam.
Soak rice vermicelli noodles in hot water for 5 minutes, then drain.
Fill a large bowl with warm water, dip a rice paper wrapper in to soften.
Lay wrapper flat and place shrimp, noodles, mint, basil, cilantro, carrot, and cucumber in the center.
Fold uncovered sides inward, then tightly roll the wrapper.
Repeat with remaining ingredients.
Mix hoisin sauce and peanut butter in a small bowl for dipping.