Vietnamese Salad Rolls

Prepare vermicelli, set aside.

Prepare all vegetables and place on a tray for easy assembly of the rolls.

In a small saucepan, poach the shrimp until pink throughout. Drain and cool.

Cut each shrimp in half lengthwise and set aside.

Fill a large bowl with warm water. Dip one wrapper in the warm water for 10 seconds to soften. Drain the wrapper of excess water and place in flat on a cutting board.

In a row across the center of the wrapper, place 2 shrimp halves, a handful of vermicelli, carrots, basil, mint, cilantro, and lettuce, leaving about 2 inches uncovered on each side. Top with 1/8th of the chopped peanuts. Fold the uncovered sides inward, then tightly roll the wrapper. Repeat with the remaining rolls to make 8 rolls total.

Heat the San-J Thai Peanut Sauce, if desired, by placing the sauce in a microwaveable bowl and heat on medium for 1 minute.