| 1 | | 2 ounces thi rice vermicelli (bun), available in some supermarkets and speciality asian food shops |
| 8 | | Rounds (6 to 8 inches in diameter) rice paper (banh trang), available in some supermarkets and speciality asian food stores |
| 8 | lg | Boston or bibb lettuce leaves, cut in half 8 |
| | La arge shrimp, peeled, deveined, blanched for 1 minute, drained and cut in half lengthwise |
| 1/2 | c | Coarsely shredded carrot |
| 1 | c | Fresh mung bean sprouts |
| 16 | lg | Mint leaves, washed and patted dry |
| 1/2 | c | Fresh coriander leaves |
| | SPICY PEANUT SAUCE |
| 1 | tb | Vegetable oil |
| 2 | | Garlic cloves, minced |
| 1/4 | ts | Hot chili paste or red pepper flakes, to taste |
| 1 | tb | Tomato paste |
| 3 | tb | Creamy peanut butter |
| 3 | tb | Hoisin sauce |
| 1/2 | ts | Sugar |
| 3/4 | c | Water |
| 2 | tb | Chopped roasted peanuts |
