What you need:
Shrimp (cleaned, deveined, sliced in half horizontally)
Vermicelli (cooked and drained)
Red leaf lettuce
Carrots (cut into small stripes)
Creamy peanut butter
Once the sauce is made and all the ingredients are prepared, the trick is having everything ready and set up before you begin wrapping each roll.
Place a clean, damp kitchen towel on a work surface. Fill a frying pan or a shallow dish large enough to hold the rice paper with hot tap water. Working with one at a time, completely submerge the rice paper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.
Working quickly, lay 5 shrimp halves in a row, cut side up, on the center of the rice paper. Layer a the rice noodles over the shrimp, followed by some carrots and cilantro. Place one piece of lettuce on top of the noodle pile. Then, roll it up with the rice paper with the side tucked in. Turn the roll so that the seam faces down and the row of shrimp faces up. Voilà!