To begin, prepare all your ingredients. Cook the rice vermicelli noodles according to the package instructions, then rinse under cold water and drain. Julienne the cucumber and carrot, ensuring they are thin and even for easy rolling. Wash and dry the herbs and lettuce leaves.

Prepare the shrimp by slicing each one in half lengthwise. This ensures they lie flat in the rolls and create a visually appealing presentation. If the shrimp are not pre-cooked, boil them for 2-3 minutes in salted water until pink and firm, then chill in ice water.

Set up your rolling station. Fill a large shallow dish or bowl with warm water. Lay a clean, damp kitchen towel on your work surface to prevent sticking. Keep all prepared ingredients within reach for easy assembly.

Dip one rice paper wrapper into the warm water for 5-7 seconds, ensuring it becomes pliable but not too soft. Lay it flat on the damp towel, smoothing out any wrinkles. Work quickly to avoid tearing the wrapper.

Start assembling the roll. Place a small amount of lettuce, vermicelli noodles, cucumber, carrot, and a few leaves of mint, basil, and cilantro on the bottom third of the wrapper. Ensure the filling is evenly distributed but not overfilled.

Add the shrimp. Lay 2-3 halved shrimp pieces on top of the filling, pink side down, to create an attractive pattern when the roll is wrapped. This placement ensures the shrimp will be visible through the translucent wrapper.

Begin rolling tightly. Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll it up firmly but gently to secure the ingredients without tearing the wrapper. Repeat with the remaining wrappers and fillings.

Prepare the dipping sauce. In a small saucepan over low heat, combine hoisin sauce, peanut butter, water, soy sauce, and minced garlic. Stir until smooth and warmed through. Transfer to a bowl and garnish with crushed peanuts and chili flakes if desired. Serve the summer rolls fresh with the dipping sauce on the side.