Cook the noodles. Prepare rice vermicelli according to package directions, then rinse with cold water and set aside to drain completely.

Prep all your fillings. Get everything sliced, julienned, and arranged in front of you before you start rolling — assembly goes much faster when everything is within reach.

Make the dipping sauce. Whisk together the peanut butter, hoisin, lime juice, soy sauce, fish sauce, rice vinegar, garlic, and ginger. Add warm water one tablespoon at a time until you reach a smooth, pourable consistency. Taste and adjust — more lime for brightness, more hoisin for sweetness.

Soak the rice paper. Fill a large shallow dish or pie plate with warm (not boiling) water. Submerge one wrapper for about 10–15 seconds until it's just barely pliable — it will continue softening on your work surface, so don't over-soak.

Lay it flat and build. Place the wrapper on a clean, damp cutting board or plate. In the lower third of the wrapper, layer a piece of lettuce, a small handful of noodles, carrots, cucumber, bean sprouts, and fresh herbs.

Add the shrimp. Lay 3–4 shrimp halves in a horizontal line in the upper third of the wrapper, cut side up — they'll show through the wrapper for that classic gorgeous presentation.

Roll it tight. Fold the bottom of the wrapper up over the filling, fold in the sides like a burrito, then roll upward firmly toward the shrimp. The wrapper is sticky enough to seal itself.

Repeat and serve. Continue with remaining wrappers and fillings. Serve immediately with peanut dipping sauce on the side.