Step 1: Prepare all your ingredients. Cook vermicelli noodles according to package instructions, drain, rinse with cold water, and set aside. Slice shrimp, julienne carrots and cucumbers, wash and pat dry all herbs and lettuce. Have everything ready and organized on a large platter or cutting board.
Step 2: Make the peanut dipping sauce. In a small bowl, whisk together peanut butter, hoisin sauce, rice vinegar, soy sauce, honey/maple syrup, minced garlic, and grated ginger. Add warm water 1 tablespoon at a time, whisking until the sauce reaches your desired consistency (should be pourable but still creamy). Stir in red pepper flakes if using. Taste and adjust seasonings as needed.
Step 3: Set up your rolling station. Fill a large, shallow dish (like a pie plate) with warm water. Have a clean, damp cutting board or a smooth, non-porous surface ready for rolling. Keep your prepared ingredients nearby.
Step 4: Dip a rice paper wrapper. Submerge one rice paper wrapper into the warm water for about 15-20 seconds, or until it’s pliable but still slightly firm. Do not over-soak, as it will continue to soften. Remove the wrapper and lay it flat on your prepared rolling surface.
Step 5: Assemble the roll. Arrange a small amount of lettuce, vermicelli noodles, carrots, cucumbers, and a few sprigs of cilantro, mint, and basil in a horizontal line across the lower third of the wrapper, leaving about an inch of space on each side.
Step 6: Add the protein. Place 2-3 halves of shrimp (or slices of other protein) on top of or slightly above the other fillings, ensuring the pink side of the shrimp faces outwards if you want them visible through the wrapper.
Step 7: Roll the spring roll. Fold the bottom edge of the rice paper wrapper up over the filling. Then, fold in the left and right sides tightly over the filling. Finally, starting from the folded bottom edge, roll the wrapper tightly upwards, tucking the ingredients as you go, until you have a neat, cylindrical spring roll. Ensure it’s rolled tightly to prevent it from falling apart.
Step 8: Repeat and serve. Place the finished spring roll on a serving platter. If stacking, place a piece of parchment paper between layers to prevent sticking. Repeat steps 4-7 with the remaining wrappers and fillings. Serve immediately with the prepared peanut dipping sauce and optionally sprinkle with crushed peanuts. Best enjoyed fresh, but can be stored in an airtight container for a few hours.