To prepare the pickled carrots and radish, start by thinly slicing the carrots and radish. Transfer to a shallow bowl or container.
In a small bowl, combine hot water and sugar and hot water. Mix together until the sugar is fully dissolved. Add the lime juice, fish sauce, minced garlic, and sliced Thai chili peppers then stir to mix well. Pour the mixture over the carrot and radish, making sure everything is fully submerged. Place in the fridge while you assemble the rest of the ingredients.
To prepare the peanut sauce, combine the creamy peanut butter, hoisin sauce, hot water, rice vinegar, soy sauce, fish sauce, sesame oil, chili garlic paste, grated garlic, and sugar in a small mixing bowl. Mix until fully combined. Adjust the seasoning according to your taste and preferences! Finally, garnish with crushed peanuts. Set aside in the fridge until ready to serve.
Now let's finish up the dish!
In a pot, combine 3 cups water, sliced ginger, shallots, and scallions, and bring to a boil. Once boiling, turn off the heat and add the shrimp. Cover with a lid and poach for 3 minutes. Transfer the shrimp into an ice bath to stop the cooking process.
To assemble the summer roll, dip a sheet of rice paper into lukewarm water and set it down on a cutting board or clean surface area.
Layer on the ingredients including lettuce, Thai basil, cucumbers, pickled carrots and radish, vermicelli noodles, and shrimp.
Serve and enjoy with peanut sauce!
