Begin by finely chopping your vegetables and herbs, such as crisp carrots, cool cucumbers, and fresh mint. If using raw shrimp, gently sauté them in a skillet over medium heat for about 3-4 minutes until they turn pink and opaque. Once the shrimp are cooked, allow them to cool before assembling your shrimp spring rolls.

Fill a large shallow dish with warm water and dip a rice paper wrapper into the water for 5-7 seconds, until it’s pliable. Carefully lift it out, allowing excess water to drip off before laying it flat on a clean, damp kitchen towel.

Place a small handful of rice vermicelli in the center of the softened rice paper, followed by a few shrimp, chopped vegetables, and a sprinkle of fresh herbs. Begin to fold the sides inward towards the filling, then tightly roll from the bottom to the top, securely enclosing all the delicious ingredients within the rice paper.

Arrange your shrimp spring rolls on a serving platter, making sure they’re not touching to avoid sticking. In a small dish at the center, serve your creamy peanut sauce, which adds an irresistible richness to each crunchy bite.