Grind the peanuts in a food processor until finely ground.

Heat the vegetable oil in a saucepan over medium heat.

Add the red curry paste and cook for 1 minute, stirring constantly.

Add the fish sauce and cook for another minute, stirring.

Add the ground peanuts and cook, stirring frequently, for about 4 minutes.

Sprinkle in the sugar and cook, stirring, for 1 to 2 more minutes until dissolved.

Stir in the coconut milk, chicken broth, and hoisin sauce.

Reduce the heat to low and simmer until the sauce thickens, about 20 minutes.

Remove from heat and let the peanut sauce cool completely.

Fill a saucepan with water and season generously with salt.

Add the rice vinegar, sugar, and black peppercorns to the water.

Bring the mixture to a boil over high heat.

Add the shrimp to the boiling water and simmer until pink and cooked through, about 2 minutes.

Drain the shrimp and immediately run them under cold water to stop the cooking process.

Peel the shrimp, then halve them lengthwise and devein.

Cover the shrimp and chill in the refrigerator.

Cook the rice noodles according to the package directions, then drain thoroughly.

Cut the cucumber and scallions into matchsticks and toss them with 1 teaspoon of salt in a bowl.

Soak one rice paper wrapper at a time in warm water until pliable, about 30 seconds.

Lay the softened rice paper wrapper on a cutting board and pat it dry with a paper towel.

Arrange 3 shrimp halves across the middle of the wrapper.

Top the shrimp with some cooked rice noodles, fresh mint, basil, cilantro, cucumber, scallions, and a piece of torn lettuce.

Fold the bottom of the wrapper over the filling.

Fold in the sides of the wrapper tightly.

Roll up the wrapper into a tight bundle to create the summer roll.

Cut the summer roll in half and serve immediately with the cooled peanut sauce.