Rainbow Summer Rolls

1. Slice all the vegetables (romaine lettuce, bell peppers, Thai basil, purple cabbage, beetroot, radish) to your preferred size.
2. Prepare the sauce: Mix equal parts of hoisin sauce and chunky peanut butter. Dilute with hot water, taste, and adjust to your liking.
3. Prepare the purple cabbage: Cook the purple cabbage in boiling hot water for 2-3 minutes, then immediately transfer it to ice-cold water. Once cooled, remove from the water and pat dry.
4. Prepare blue vermicelli noodles: Cook the noodles according to the directions on the package. Once cooked, remove and put the noodles in cold water.
5. To color the noodles: Boil hot water. Once the water is boiled, turn off the heat and add some butterfly pea flower. Leave the butterfly pea flower in the water for 5 minutes, then remove the flowers. Add some ice to cool down the blue water. Pour the butterfly pea water over the noodles for 10 minutes or until the noodles soak up the color to your liking.
6. Assemble the summer rolls: Take a rice paper wrapper, dip it in warm water to soften, then fill with your prepared vegetables, blue vermicelli noodles, and shrimp. Roll tightly and serve with the hoisin peanut sauce.