Vietnamese Summer Rolls with Cashew Butter Dipping Sauce

INGREDIENTS

• FOR THE SUMMER ROLLS
• ½ tsp fish sauce (substitute with soy sauce)
• ½ tsp freshly grated lemongrass
• freshly ground black pepper
• ¼ tsp sugar
• 24 small sized shrimp, shelled and deveined
• 6 oz dried rice vermicelli
• 12 round rice papers (8" diameter)
• 1 head of butter or Boston Bibb lettuce, leaves separated
• 1 cup julienned or shredded carrots
• ½ cup julienned red bell peppers
• ½ mango, sliced into thin slivers
• 24 mint leaves
• FOR THE CASHEW BUTTER DIPPING SAUCE
• 1 tablespoon vegetable oil
• 3 garlic cloves, finely minced (about 3 teaspoons)
• 1/3 cup hoisin sauce
• 1 tablespoon sugar
• 1 tablespoon chili garlic sauce
• 3 tablespoons cashew butter
• 1/4 cup water