Fresh Vietnamese-style spring rolls with peanut hoisin sauce

Boil water in a medium saucepan, add about a half cup of salt, drop in a pound of shell on shrimp, kill the heat and set a timer for four minutes; the water sits at about 175 F.

Drain the shrimp onto a plate and refrigerate to cool.

Bring the second pot of three quarts of water to a hard simmer, kill the heat, add about 50 grams of salt and soak the rice vermicelli four minutes.

Drain the noodles, rinse with cold water, chop them down with scissors so they do not clump, and drain on paper towel.

Shred the carrot into 180 grams of julienne strips, toss with the salt, sugar and rice vinegar and leave five to 10 minutes to wilt.

Shred the purple cabbage very thinly on a mandolin, julienne the red bell pepper into thin strips and julienne the quartered seeded cucumber slightly thicker.

Whisk the hoisin, peanut butter, grated garlic and ginger, rice vinegar, sesame oil and water into a dipping sauce.

Soak a nine inch rice paper in room temperature water for five seconds and lay it on a plate; it keeps softening as it sits.

Peel and slice two poached shrimp flat and lay them down, then cucumber, red bell pepper, shredded cabbage, pickled carrots, noodles, cilantro, mint, basil and an outer leaf of green leaf lettuce, pressing everything tight.

Roll the paper over the pile, tuck in both sides to seal the ends and continue rolling as tightly as possible.

Soak a second rice paper 10 seconds, put the roll in the middle and roll it again as tightly as possible.