Pile on the veggies to make this Vietnamese-inspired summer shrimp roll.
In a blender, blend 4 tbsp. oil, the lemongrass, brown sugar, fish sauce, and chopped chile until a paste forms. Transfer to a large bowl. Toss with the shrimp. Let marinate for 15 minutes.
Meanwhile, in a small bowl, toss the carrot and vinegar. In another small bowl, whisk the mayonnaise, chili-garlic sauce, and hoisin.
In a large skillet, heat the remaining 1 tbsp. oil over medium; cook the shrimp, stirring occasionally, until cooked through, 5 minutes.
Spread the hoisin mayonnaise on the buns. Top with the lettuce, shrimp, radishes, sliced chile, carrot, and cilantro.
