While waiting for water to boil, julienne the carrot into thin matchsticks and the cucumbers, then slice the red bell pepper into 2-inch long thin strips. Tear the mint and cilantro leaves from their stems and set aside. Separate the Bibb lettuce leaves gently and keep them whole. Having all vegetables and herbs prepped and ready before you start rolling will make the assembly process smooth and efficient.

Bring a pot of water to a boil and add the frozen shrimp, cooking for approximately 2 minutes until they turn pink and opaque. Remove the shrimp with a slotted spoon and set aside to cool for about 5 minutes. In the same pot of water (no need to drain), turn off the heat and add the rice vermicelli, letting them soak for 5-8 minutes until tender. Drain the noodles and rinse thoroughly with cold water to stop the cooking process and remove excess starch. Once the shrimp have cooled, peel away the shells and slice each shrimp in half lengthwise, creating two pieces per shrimp.

In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, hoisin sauce, maple syrup, and sesame oil until well combined and smooth. Add the water gradually, stirring until you reach a pourable consistency—the sauce should be thick enough to coat a spoon but thin enough to drizzle. Taste and adjust with more water if needed for your preferred consistency. Set the sauce aside until serving.

In another small bowl, combine the warm water, sugar, fish sauce, lime juice, minced Thai bird's eye chili, and minced garlic, stirring until the sugar fully dissolves. This creates the classic Vietnamese dipping sauce (nuoc cham) that provides a bright, spicy counterpoint to the spring rolls. Taste and adjust the balance of sweet, salty, spicy, and sour to your preference—I like to add a touch more lime juice if the fish sauce flavor feels too strong.

Fill a shallow bowl or plate with warm water—this will be your rice paper bath. Wet your work surface lightly with water to prevent the rolls from sticking. Arrange all your prepped components within arm's reach: lettuce, cooked noodles from Step 2, julienned vegetables from Step 1, herbs from Step 1, and shrimp halves from Step 2. Having everything organized before you start rolling will help you work quickly and maintain consistent roll quality.

Working one at a time, dip a rice paper sheet into the warm water for just 2-3 seconds until it becomes pliable but still slightly firm—over-soaking makes it tear. Place it on your wet work surface. Layer the filling in a horizontal line across the lower third of the paper: start with a lettuce leaf, then a small handful of noodles, then a few strips each of carrot, cucumber, and red pepper, a few mint leaves, and a small pinch of cilantro. Place 3 shrimp halves (showing their pink side for visual appeal) just above the vegetable line. I find arranging the shrimp strategically makes for a more beautiful presentation when the rolls are cut. Fold the bottom of the paper up and over the filling, then fold in the sides tightly, and roll to the top, sealing with gentle pressure. Place seam-side down on a plate. Repeat with the remaining 11 rice paper sheets and filling components.

Arrange the spring rolls on a serving plate, seam-side down. Serve immediately with both dipping sauces—the peanut sauce from Step 3 and the fish sauce mixture from Step 4—placed in small bowls alongside. If you prefer, you can cut the rolls diagonally in half to expose the beautiful layered filling before serving.