Place 3 pieces of shrimp(1 and a half shrimp), lettuce leaf, bean sprouts, basil, cilanto, avocado, chives, vermecelli noodle mound onto bottom 3rd of paper. Tightly roll until 1/2 of the way. Tuck in right and left side and continue rolling until it is sealed. Place roll on a plate and repeat until all ingredients are gone.

For the sauce: sauteed garlic until fragrant in avocado oil. Put in peanut butter and dilute with some water. Cook until combined.

For the sauce: add hoisin, sirracha, chili garlic sauce and sugar into peanut butter mixture and heat until boiling. Remove from heat and add crushed peanuts on top.

Dip summer roll in warm sauce and enjoy