Jackfruit Vietnamese Summer Rolls with Hoisin Peanut Sauce

Name: Jackfruit Vietnamese Summer Rolls with Hoisin Peanut Sauce
Cuisine: Asian, Vietnamese
Ingredients: Two 20-ounce cans jackfruit (in brine or water), rinsed and drained; 1/2 cup hoisin sauce (use gluten-free if necessary); 1/4 cup + 1 tablespoon low-sodium tamari sauce; 1/4 cup rice vinegar; 3 tablespoons maple syrup; 2 tablespoons tomato paste; 1 tablespoon sriracha sauce; 1 tablespoon ume plum vinegar, optional; 2 teaspoons arrowroot powder; 2 tablespoons sesame oil; 5 shallots, diced; 2 garlic cloves, minced; 1 tablespoon minced lemongrass, optional; 1 teaspoon Chinese 5 spice; 14 sheets of rice paper, preferarbly white; 4-ounces rice vermicelli or maifun (very thin rice noodles), cooked according to package instructions and rinsed in cold water; 2 medium carrots, peeled and sliced into thin sticks; 1/2 English cucumber, sliced into thin sticks; 1 head of butter lettuce, leaves chopped into 1-inch strips; Roughly 1/2 cup cilantro; whole chives; 1/2 cup smooth, unsalted, unsweetened peanut butter; 3 1/2 tablespoons lime juice; 3 tablespoons water; 2 tablespoons hoisin sauce (use gluten-free if necessary); 2 tablespoons low-sodium tamari sauce; 1-2 teaspoons sriracha sauce; 1 teaspoon minced fresh ginger