Shrimp Summer Rolls

Read it through once before you start the pan.

1. 1Step 1. Whisk the creamy peanut butter, soy sauce, lime juice, honey, garlic, sriracha and water in a small bowl until smooth and pourable, and scatter the peanuts on top.
2. 2Step 2. Put the rice vermicelli in a heatproof bowl, cover with boiling water and leave for 4 minutes until tender.
3. 3Step 3. Drain the rice vermicelli, rinse under cold water until cool and shake dry.
4. 4Step 4. Slice each shrimp in half lengthwise so each piece has a flat cut side.
5. 5Step 5. Dip one rice paper wrapper in a wide dish of warm water for 10 seconds, turning once, and lay it on a damp board while still slightly stiff.
6. 6Step 6. Lay an eighth of the shrimp halves cut side up in a row across the upper third of the wrapper, leaving a border on each side.
7. 7Step 7. Pile half a leaf of green leaf lettuce, a small handful of the rice vermicelli and a few sticks of cucumber and carrot across the lower third of the wrapper.
8. 8Step 8. Top with a few leaves each of fresh mint and coriander leaf, leaving a border on each side of the wrapper.
9. 9Step 9. Fold the bottom edge of the wrapper up over the filling, fold in both sides, and roll tightly away from you over the shrimp until the edge seals itself.
10. 10Step 10. Repeat with the remaining wrappers and filling, keeping the finished rolls apart on a damp plate so they do not stick together.
11. 11Step 11. Cut each roll in half on the diagonal and serve with the peanut sauce.