Cook the vermicelli

• Boil the rice vermicelli until tender.
• Drain and rinse under cold water, then set aside.

Make the peanut ginger sauce

• Whisk the peanut butter, soy sauce, rice vinegar, honey, grated ginger, grated garlic, lime juice and sesame oil in a bowl.
• Loosen with the water until pourable and smooth.

Prepare the fillings

• Julienne the carrot and cucumber.
• Shred the lettuce and pick the mint and cilantro leaves.
• Crush the roasted peanuts.

Soften the rice paper

• Dip each rice paper wrapper briefly in warm water until pliable.
• Lay it flat on a clean surface.

Roll the spring rolls

• Layer lettuce, vermicelli, carrot, cucumber, herbs and shrimp on the wrapper.
• Fold in the sides and roll up tightly.

Assemble the bowls

• Slice the rolls and arrange over the remaining vermicelli with the vegetables.
• Spoon over the peanut ginger sauce and scatter with crushed peanuts and herbs.