Step 1: Prepare the Shrimp : Bring a small pot of salted water to a boil. Add shrimp and cook for 2–3 minutes, until pink and opaque. Drain, cool, and slice each shrimp in half lengthwise. Set aside.

Step 2: Cook the Rice Noodles : Cook rice vermicelli noodles according to package directions (usually 3–5 minutes). Drain and rinse under cold water to prevent sticking.

Step 3: Prep the Vegetables and Herbs : Julienne the carrots, cucumber, and bell pepper. Wash and dry the herbs and lettuce thoroughly. Arrange everything in separate bowls or on a platter for easy rolling.

Step 4: Soften the Rice Paper Wrappers : Fill a large shallow bowl or dish with warm water. Dip one rice paper wrapper in the water for 5–7 seconds, just until pliable (don’t over-soak). Lay it flat on a damp kitchen towel or clean surface.

Step 5: Assemble the Rolls : Place a few mint or basil leaves near the center of the wrapper. Add lettuce, a small handful of noodles, carrots, cucumber, and a few shrimp halves on top. Fold the bottom edge over the filling, then fold in the sides, and roll tightly (like a burrito). Repeat with remaining wrappers.

Step 6: Make the Peanut Sauce : In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, and garlic. Add warm water gradually until smooth and creamy. Stir in chili paste if desired, and top with crushed peanuts.

Step 7: Serve :Arrange the rolls on a platter. Serve immediately with a small bowl of peanut sauce for dipping.