Cook the Noodles: Bring a medium pot of water to a boil. Add the rice vermicelli noodles and cook according to the package directions, usually for about 3-5 minutes, until tender but not mushy. Immediately drain the noodles and rinse them thoroughly under cold running water to stop the cooking process and wash away excess starch. Set aside.

Prepare the Shrimp: If your shrimp aren’t already prepared, peel and devein them. You can poach them in simmering water for 2-3 minutes until pink and opaque. Once cooled, slice each shrimp in half lengthwise. This showcases the beautiful pink color through the wrapper.

Prep the Vegetables and Herbs: Wash and dry all your produce. Use a mandoline or a sharp knife to julienne the carrots and cucumber into thin, uniform matchsticks about 2-3 inches long. Wash the lettuce and separate the leaves. Gently wash and pat dry the mint, cilantro, and Thai basil, removing them from their tougher stems.

Set Up Your Assembly Line: Arrange all your prepared ingredients in separate bowls or piles on a large cutting board. Have your cooked noodles, shrimp halves, carrots, cucumber, lettuce, and fresh herbs all within easy reach.

Hydrate the Wrapper: Fill a large, shallow dish (a pie plate is perfect) with warm water. The water should be warm to the touch, but not hot, as hot water will make the wrapper too sticky and fragile. Slide one rice paper wrapper into the water and submerge it for about 15-20 seconds, until it becomes soft and pliable. Don’t oversoak it; it will continue to soften as you work.

Lay the Foundation: Carefully lift the softened wrapper from the water, letting any excess water drip off. Lay it flat on a clean, damp work surface.

Layer the Fillings: Imagine the wrapper is a clock face. On the bottom third of the wrapper (closest to you, around 6 o’clock), place a piece of lettuce. This acts as a sturdy base. Top the lettuce with a small handful of rice noodles, some carrot and cucumber matchsticks, and a generous sprinkling of mint, cilantro, and basil leaves.

Place the “Showcase” Ingredient: About an inch and a half above your main pile of fillings, lay 3-4 shrimp halves in a neat row, cut-side up. When you roll it up, the beautiful pink side of the shrimp will be visible through the translucent wrapper.

The First Fold: Take the bottom edge of the rice paper (the edge closest to you) and fold it up and over the large pile of fillings. Gently pull it snug to compact the ingredients.

Fold the Sides: Fold the left and right sides of the wrapper in towards the center, like you’re folding a burrito. This will enclose the fillings.

The Final Roll: Continue rolling the entire package upwards, away from you, keeping it tight and compact as you go. The top part of the wrapper should naturally stick to itself to seal the roll.

Repeat and Store: Place the finished roll on a platter and cover it with a damp paper towel to prevent it from drying out while you continue with the remaining ingredients.

Combine Ingredients: In a medium bowl, combine the creamy peanut butter, hoisin sauce, soy sauce (or tamari), fresh lime juice, rice vinegar, minced garlic, and grated ginger. Whisk until smooth.

Adjust Consistency: Slowly drizzle in the warm water, a tablespoon at a time, whisking continuously until the sauce reaches your desired consistency.

Taste and Refine: Taste the sauce and adjust to your liking. Add more salt, lime juice, or sweetness if needed.

Serve: Pour the sauce into a small dipping bowl and garnish if desired.