Prepare the fillings

• Peel and devein the shrimp, then halve them lengthwise.
• Julienne the carrot and cucumber and tear the lettuce leaves.
• Rinse and drain the bean sprouts and pick the mint leaves.

Soak the rice paper

• Quickly dunk a rice paper wrapper in water, just a few seconds.
• Do not soak it long: it keeps softening while you wrap.

Fill and roll

• Lay the wrapper flat and layer lettuce, bean sprouts, carrot, cucumber and mint.
• Place the shrimp halves on top, then fold in the sides and roll tightly.

Make the peanut dipping sauce

• Whisk the peanut butter, hoisin sauce and milk until smooth.
• Add a splash more milk if you want a runnier sauce.

Store and serve

• Wrap each roll individually in plastic wrap if not eaten right away, so they stay fresh and don't stick together.
• Serve the rolls with the peanut dipping sauce.