Vietnamese Rice Rolls with Peanut Dipping Sauce

I know everyone and their grandmother has a recipe for these Vietnamese rolls! They are a healthy alternative to a fried roll. I've just kind of done my own thing here, and paired it with a yummy peanut dipping sauce. I tend to do these rolls only a few times a year, as I make a lot of them at one time and we eat them for about two days. They are delicious and will stay fresh in the fridge for 2 days if covered tightly with plastic. If you transporting these to a party, cover with a damp tea towel.

Ingredients

I did not put any amounts here, as really it is a personal preference as to how many you'd like to make and how thick you like to make them!

Rice paper
Shredded carrots
Cucumber cut into matchsticks
Avocado thinly sliced
Basil, washed and roughly chopped
Celery cut into matchsticks
Cooked chicken cut into thin strips
Cooked shrimp, deveined/tail off
Extra thin Vermicelli - cooked about 1 cup worth

In a large bowl, big enough to lay the rice paper flat, fill with very warm water.
Soak a tea towel and lay flat on your counter.
Dip each rice paper into the water for 10 second, and then place flat on the towel.
Fill with the ingredients, roll and place in a flat dish. It's a good idea to have a damp cloth to place over top to keep the rolls damp.

Sauce

4 tablespoons creamy peanut butter

4 tablespoons water (more or less depending on consistency you like)
2 tablespoon soy sauce
1/2 cup hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon of minced garlic
1 teaspoon of hot pepper sauce

Salt & Pepper

Combine, and chill for at least 20 minutes to allow flavors to set.
Microwave for 1 minute prior to serving! Can be eaten right out of the fridge as well