Vietnamese Summer Rolls

I saw a recipe for Summer Rolls that I knew my dad would like. So I assembled ingredients and made a test batch last week. I brought the uncommon ingredients (spring roll rice paper wrappers, rice noodles, hoisin sauce) up to West Virginia, so mom and I could make these for lunch.
   

Ingredients:

Peanut Sauce:

• 1/4 cup peanut butter (creamy or crunchy)
  (Add 1 teaspoon honey if using natural peanut butter)
• 2 Tablespoons Hoisin sauce
• 2 teaspoons soy sauce
• 1 clove garlic, mashed (or about 1 teaspoon minced)
• 1 teaspoon Sriracha sauce or a chili garlic sauce
• 1/2 to 1 teaspoons Chinese 5 spice (optional - my mom added this)
• 2 to 4 Tablespoons warm water, or more as needed
     

Rolls:

• 10 spring roll rice paper wrappers
• 1 large carrot, peeled and julienned
• optional - 1 large cucumber, julienned (peeling optional)
• 1/2 of a large red pepper, julienned
• 1/3 cup chopped spinach
• 1/3 cup chopped purple cabbage (optional)
• 2 to 3 ounces cooked rice noodles/rice vermicelli
• 1 avocado, sliced
• handful fresh cilantro, mint, basil (use all 3 if you have them)
• 5 large green lettuce leaves (romaine, butter, etc), torn in half
• 30 smallish cooked shrimp, peeled (if using larger ones, slice in half length-wise  to make thinner)
• sesame seeds for garnish (optional) 
• dry roasted peanuts (1/2 cup or so?)

Instructions:

1. Prepare the rice noodles, let cool.
2. Make up peanut sauce by mixing in all ingredients. Taste, adjust spices per your taste.
   (Sprinkle with extra peanuts as desired.)
3. Slice up all veggies, and lay out in piles
4.  You will make one roll at at time. Soften the rice paper in warm to hot water into a large bowl where it fits comfortably. (Maybe 10 to 15 seconds of softening - the papers will continue to soften while you assemble the roll.)
5. Place paper on a flat plastic cutting board.
6. Arrange/mound sliced veggies and rice noodles on bottom 1/3 of wrapper.
   Do NOT overfill!
7. Place lettuce leaf on top of veggies, and place 3 to 4 shrimp pieces on top.
   (This provides some nice contrast.)
   
   
     
8. Roll up tightly, repeat from Step 4.
9. Slice in halves or thirds, serve with dipping sauce and a sprinkle of sesame seeds and a smattering of dry roasted peanuts.
10. These are best served fresh, but can last a couple days in the refrigerator.

Carole's Notes:

Dad liked them! (So did mom and I!) Dad thought these tasted just like the summer rolls at his favorite Vietnamese restaurant.

This recipe is lightly adapted from http://sallysbakingaddiction.com/2015/04/07/homemade-fresh-summer-rolls-with-easy-peanut-dipping-sauce/