Summer rolls can be made ahead. Arrange them in a single layer (not crowded), cover with plastic wrap, and store in the fridge. Leftover Peanut Sauce makes an excellent dip with crunchy raw vegetables.
Cook the rice vermicelli according to package directions. Drain.
Lay out all of the summer roll fixings -- vermicelli, carrots, bean sprouts, shrimp, avocado, cucumber, mint, and cilantro -- in rows on 1 to 2 trays or baking sheets. Set out the rice paper sheets.
Make the Peanut Dipping Sauce (below) to have ready.
In a small bowl, whisk together all of the Peanut Sauce ingredients until smooth and creamy. Taste and adjust amount of Sriracha depending on your tolerance for heat.
Fill a cake or pie pan with hot water from the tap. Immerse one of the rice paper sheets into the water and turn until it is nearly soft and becomes pliable (a few stiff spots are ok). Remove from water and lay on your work surface, dabbing lightly with a clean dish towel.
Lay any assortment of fixings in a rectangle in the center of the rice paper, leaving a 1-inch border on either side (once you make 1 or 2 of these, you will learn the right amount of filling per roll). Fold the bottom of the rice sheet up over the filling, fold in the 2 ends, and roll it up with the fillings snug inside. Set seam side down on a platter and repeat until all 10 rolls are made.
Cut in half if you like and serve with the Peanut Sauce on the side.
Available in the Asian foods section of many supermarkets and specialty stores as well as Asian markets.