Make shrimp: Place bay leaf, lemon, peppercorns and smashed garlic in a large stock pot and fill with water. Bring the water to a boil, and let it boil for 5 minutes, uncovered. Add shrimp to the water and cook until pink and slightly firm, about 3 minutes. Plunge the shrimp into ice water to stop the cooking. Drain shrimp and chill until ready to assemble.

Cook lentils: Place lentils in a large saucepan along with 3 cups of water. Bring to a boil, then reduce heat to medium-low and cook until tender, about 15 minutes. Add more water as needed to keep lentils covered with water while cooking.

While lentils are cooking, make vinaigrette. In a large bowl, whisk together green bean liquid, Mirin, lemon zest and juice, tamari, sesame oil and fish sauce.

Once the lentils are done cooking, drain well and place them in the bowl with the vinaigrette. Toss well to coat and chill until ready to assemble.

Make sauce: Place green beans, hoisin and green bean liquid in a the bowl of a food processor and process until smooth.

Assemble rolls: Fill a large, round shallow dish or plate with water. Submerge 1 sheet of rice paper and let it soak for about 20-30 seconds, until pliable. Remove rice paper from water and place on work surface.

On the lower third of the wrapper, leaving an inch or two around the outer edges, lay out 3 shrimp in a horizontal line. Add some of the cucumber, bell peppers, radishes and avocado, and top with around 2 tablespoons of the seasoned lentils.

Fold the lower piece of the rice paper up over your filling, then fold in the 2 sides and roll tightly like a burrito. There's a good tutorial here. Place on a platter, seam-side down and repeat with remaining ingredients. Make sure that the finished summer rolls don't touch each other on the platter, or they'll stick together.

Serve summer rolls with Hoisin-Bean sauce alongside for dipping.