Gỏi cuốn (Vietnamese Spring Rolls)

This recipe was originally supposed to have pork too. I don't think it added much and it was a pain to make.

1 lbs shrimp
1 bag of rice vermicelli (fresh stuff in pink bag was really good)
Assortment of lettuce, bean sprouts, sorrel, perilla, garlic chive and/or mint
2 teaspoons vegetable oil
2 cloves garlic (minced)
1 to 1-1/2 cups water or shrimp stock (from boiling the shrimp)
1/3 cup Hoisin sauce
1/2 cup peanut butter
Toasted peanuts for garnish (optional)


INSTRUCTIONS
Boil water, add shrimp. Cook on medium high until shrimp turns opaque (or white/orange/pink). Remove from pot and rinse thoroughly (keep the stock water). Halve along the vein side. Set aside.

Thoroughly wash all the vegetables. Set aside.

Cook rice vermicelli per package instructions. Drain, rinse and set aside.

Assemble the rolls: First wet the rice paper lightly. On one end of the rice paper, add a bed of noodles, then an assortment of greens, then pork (3 slices). Towards the other end of the rice paper, lay out the shrimp (3 slices). Start rolling up the noodle end, tightly tucking in the filling as you roll up. Tuck in the sides when you are half-way through rolling. Continue to roll up the shrimp. Putting the shrimp towards the end of the rice paper allows you to see the shrimpy goodness through the rolls, which makes it more appetizing.

In a small sauce pan, heat up vegetable oil. Add minced garlic and saute until fragrant. Add hoisin sauce and peanut butter. Whisk until smooth. Add water or pshrimp stock. Cook on low until you get the desired consistency. Add Sriracha for a spicy kick and garnish with toasted peanuts.

Adapted from: http://www.vickypham.com/blog/vietnamese-spring-rolls-goi-cuon
Here is the recipe for the crunch rolls inside: https://www.seattletimes.com/pacific-nw-magazine/make-tamarind-trees-delicious-spring-rolls-at-home/
And here's the relavant part:
8 8-inch square egg roll sheets (wheat wrappers, often found in the frozen section)
1. Make the signature crispy egg roll tubes for the spring rolls. If using frozen egg roll sheets, allow them to come to room temperature. Roll each egg roll sheet as tightly as possible and deep fry at 350 degrees (or fry in a skillet on medium-high heat in an inch of vegetable oil) until golden brown. Set aside.