1 package spring roll rice wrappers
1 package vermicelli rice noodles, cooked according to package directions
1 pound small cooked shrimp, deveined, tails removed
1 head Red Dog green butter lettuce
1 bunch Red Dog baby carrots, quartered lengthwise or shredded
1 bunch Red Dog red radishes, sliced thinly or shredded
1/2 bunch fresh Red Dog peppermint leaves
1/2 bunch fresh basil leaves
1/2 bunch fresh cilantro

For the peanut sauce:
3/4 cup sweet chili sauce
1/3 cup peanut butter, smooth or crunchy
1/2 teaspoon low-sodium soy sauce
1/2 teaspoon hoisin sauce

Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)

Layer veggies, a lettuce leaf, a few shrimp, a few leaves of each herb, and a pinch of noodles on one-third of the rice paper. Fold the sides of the spring roll in over the ingredients and roll it up snugly like a burrito.

For the peanut sauce: Add all ingredients to a food processor or blender and pulse until smooth. Dip spring rolls into peanut sauce and enjoy!