How to Make It
In a medium bowl, toss the shrimp with 2 tablespoons of the canola oil and 1/2 teaspoon of kosher salt. In a large skillet or a wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear. Add the shrimp and stir-fry over high heat until just pink, about 1 minute. Transfer the shrimp to a medium bowl.
Add the remaining 2 tablespoons of canola oil to the skillet. Add the shallot and garlic and stir-fry them until they are softened and fragrant, about 30 seconds. Add the jicama and cook, stirring, until crisp-tender, about 3 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the stock, fish sauce and sesame oil and bring to a boil. Simmer over moderate heat until the jicama is tender, but still slightly crunchy, about 4 minutes longer. Drain the jicama and add it to the shrimp. Let cool.
Fill a glass pie plate with hot tap water. Working with 1 at a time, soak each rice-paper round in the water until pliable, 1 minute; transfer the round to a work surface and blot any excess water with paper towels. Set a piece of lettuce on the bottom third of the rice-paper round, followed by 1 basil leaf, a rounded tablespoon of the Chili-Peanut Sauce and a few chopped peanuts. Top with 4 to 5 pieces of jicama and 4 pieces of shrimp. Fold up the bottom as tightly as possible, then fold in the sides and roll up the package, forming a tight cylinder. Set the roll on a platter and cover with a damp paper towel and plastic wrap. Repeat with the remaining ingredients.
Jicama is a large, round root vegetable commonly used in Latin American and Asian cooking. Its crisp texture and subtly sweet flavor makes a great addition to salads and sandwiches. Since it doesn't discolor when exposed to the air, sticks of jicama work well on a raw vegetable platter. Look for hard, unblemished roots that feel heavy for their size.