Fill a large shallow bowl or pie dish with warm water (not boiling). Submerge one rice paper wrapper for 8–12 seconds until it becomes pliable but still slightly firm — it will continue to soften as you work. Lay it flat on a clean damp kitchen towel or nonstick board.

Layer base

Place two small butter lettuce leaves about one-third up from the bottom edge of the softened wrapper to create a moisture barrier and add crispness.

Arrange herbs and protein

On top of the lettuce, arrange 3 mint leaves, 3 cilantro leaves, and 2 Thai basil leaves (if using). Place two halved shrimp (or about 2 tablespoons shredded chicken) across the width near the top edge of the lettuce so they will show when rolled. Repeat for each roll placement (total shrimp listed covers 3 rolls).

Add vegetables and noodles

Add approximately 2 tablespoons carrot, 2 tablespoons cucumber, 2 tablespoons red bell pepper, and about 2 tablespoons cooked vermicelli in a neat line over the herbs and protein. If using daikon/jicama, add about 1 tablespoon per roll for crunch.

Fold and roll

Fold the bottom edge of the wrapper up and over the filling, tuck in the sides snugly, then continue to roll away from you until sealed. The rice paper will stick to itself and hold. Place finished rolls seam-side down on a plate covered with a damp towel to prevent drying. Repeat for remaining two wrappers.

Dipping Sauce - Peanut

In a small bowl, whisk together 3 tablespoons creamy peanut butter, 1 tablespoon soy sauce, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1/2 teaspoon minced garlic and 1/2 teaspoon sriracha (if using). Gradually whisk in warm water, 1 tablespoon at a time, until you reach a smooth, dippable consistency (about 2 tablespoons total). Taste and adjust: add more soy for salt, lime for brightness, or water to thin.

Transfer sauce to a small serving bowl and sprinkle with crushed roasted peanuts if desired.

Finishing & Serving

Arrange 3 spring rolls on a serving plate with a small bowl of peanut sauce. Garnish with lime wedges and extra herbs. Serve immediately while wrappers are tender and fillings are fresh-crisp.

Storage: If making ahead, cover rolls tightly with plastic wrap and refrigerate up to 6 hours. Keep sauce separate and stir before serving. Note rice paper will gradually soften the longer it sits.