To make the pickled carrots: Place julienned carrots in a jar or container with a lid.

In a small pot over medium heat, stir the sugar, vinegar and water until the sugar is dissolved.

Pour the mixture over the carrots, use a spoon to push down any stray carrots that aren't sitting in the vinegar bath.

Cover and refrigerate for at least 12 hours.

To make the peanut sauce: with a mortar and pestle, mash together garlic and chili to make a paste. (Thank you ba ngoai for making this for me!)

Mix the paste with peanut butter until incorporated.

Gradually incorporate all the hoisin sauce until it reaches your desired consistency. Add water if you find it's too thick.

To assemble: Dip cover a sheet of rice paper in water (you may have to turn it in the water). Tap off the excess and set down on your plate.

Add a leaf of lettuce just below the bottom half of the circle. Flatten it down and break the stalk a bit so it doesn't pierce the rice paper when you wrap it.

Add a bit of vermicelli.

Add mint leaves, cucumber, chives and carrots.

Wrap and dip! My method of wrapping is taking the bottom flap and curling it over the ingredients and tucking it underneath the lettuce a bit, then folding the sides in, then rolling it up. It takes some practice, and even after eating these for 21 years (OMG I'm 22 this year that's weird), I still suck at wrapping these babies.

I hope you like these! Fresh, light, yet filling =)