Peanut Sauce:

1. In a medium bowl, whisk the hoisin sauce, peanut butter, sambal, rice vinegar, garlic, and warm water until well blended. Set aside until ready to use.

Fried Shallots:

1. Place a 10” cast iron skillet on the stove and fill with 1.5” of oil. Before turning on the heat, add the shallots. 
2. Turn the heat to medium-high and constantly stir the shallots with chopsticks. When the shallots turn light to medium golden brown and the bubbling starts to subside, immediately remove them with a spider and place on a paper towel-lined baking sheet.
3. Immediately season with salt while they’re still hot and carefully toss to coat. Let cool to room temperature.

Shrimp Spring Roll:

1. Fill a medium saucepot halfway with water and add the shallots and ginger. Season with salt and bring to a boil.
2. Add the shrimp, cover and turn off the heat. Allow the shrimp to poach for 3-4 minutes.
3. Transfer the shrimp to a bowl of ice water to quickly stop the cooking. Drain and set aside until ready to use.
4. In a medium bowl, toss the carrots, Thai chiles, mint, cilantro, Thai basil, and lime zest until combined. 
5. In a large bowl filled with lukewarm water, submerge one rice paper until just malleable, about 2-3 seconds. Place on a cutting board.
6. Place 1-2 lettuce leaves in the center of the rice paper, leaving a 1.5-2” border. 
7. Add an even layer of prepared vermicelli noodles over the lettuce, followed by two generous pinches of the herb salad. Top with another lettuce leaf.