Step 1: Prepare Your Protein. If using shrimp, bring a pot of lightly salted water to a boil. Add the shrimp and cook for 1-2 minutes until they turn pink and opaque. Immediately transfer them to an ice bath to stop cooking, then drain, peel, devein, and slice each shrimp in half lengthwise. If using chicken or tofu, cook according to your preferred method (poaching, grilling, or pan-frying) and slice into thin strips.
Step 2: Cook the Vermicelli Noodles. Bring a small pot of water to a boil. Add the rice vermicelli noodles and cook according to package directions, usually 2-3 minutes, until tender but still slightly firm. Drain well and rinse with cold water to prevent sticking.
Step 3: Prepare the Vegetables and Herbs. Wash and thinly slice all your vegetables: cucumber, carrots, lettuce, and bell pepper. Pick the leaves off your fresh mint, cilantro, and basil. Arrange all your prepared ingredients neatly on a large platter or cutting board, ready for assembly.
Step 4: 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 lime juice. Gradually add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Stir in red pepper flakes if using. Taste and adjust seasonings as needed.
Step 5: Set Up Your Rolling Station. Fill a shallow dish (larger than your rice paper wrappers) with warm water. Have a clean, slightly damp cutting board or a smooth, non-porous surface ready for rolling. Also, have a plate ready for your finished spring rolls.
Step 6: Soften a Rice Paper Wrapper. Dip one rice paper wrapper into the warm water for about 10-20 seconds, until it’s pliable but still slightly firm. Do not over-soak. Carefully lay the softened wrapper flat on your prepared rolling surface.
Step 7: Assemble Your Spring Roll. Arrange your fillings in the bottom third of the rice paper wrapper, leaving about an inch clear on the sides. Start with a piece of lettuce, then a small handful of vermicelli noodles, some cucumber, carrots, bell pepper, and plenty of fresh herbs. If using shrimp, place 2-3 halves face-down (cut side up) in a single line across the middle of the fillings, ensuring they will show through the wrapper. For chicken or tofu, layer them similarly.
Step 8: Roll the Spring Roll. First, fold the bottom edge of the wrapper up tightly over the fillings. Then, fold in the left and right sides of the wrapper towards the center. Finally, tightly roll the spring roll up from the bottom to the top, creating a snug, cylindrical shape.
Step 9: Repeat and Serve. Place the finished spring roll seam-side down on your serving plate. Continue with the remaining wrappers and fillings until all your ingredients are used up. Serve immediately with the homemade peanut dipping sauce.