Prepare the peanut sauce: In a medium bowl, whisk to combine vinegar, soy sauce, hoisin, peanut butter, and ginger.

Add ½ cup water and whisk to combine. Transfer to a serving bowl and top with peanuts; set aside.

Prepare the summer rolls: In a large pot, bring 2 quarts of water to a boil.

Add shrimp and cook 2–3 minutes, or until pink and cooked through.

Drain shrimp and transfer to a bowl filled with ice water; let stand until chilled.

Drain and slice shrimp in half horizontally; refrigerate until ready to use.

In a large pot, heat 2 quarts of water until lightly steaming, then remove from heat.

Add noodles and set aside for about 5 minutes or until softened (check package for specific cooking instructions).

Drain and rinse noodles with cold water. Use kitchen shears to snip into smaller pieces.

Set up your area with a cutting board, a large bowl of warm water, and all of your summer roll ingredients.

Dip one spring roll wrapper into the warm water for 10–15 seconds.

Transfer soaked wrapper to the cutting board.

Place one piece of lettuce in the bottom half of the wrapper. Top with vermicelli noodles.

Top noodles with carrots, cucumber, red cabbage, scallion, mint, and cilantro.

Place 3 pieces of shrimp cut side up in the center of the wrapper, above the vegetables.

Tightly roll the bottom of the wrapper around the vegetables.

Fold the sides of the wrapper in to seal.

Roll up the summer roll completely and place seal side down on a serving plate.

Repeat with remaining wrappers. Space the finished rolls at least ¼ inch apart to keep them from sticking together.

Serve summer rolls immediately with peanut sauce.