Step 1: Prepare the Peanut Dipping Sauce. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey/maple syrup, lime juice, minced garlic, grated ginger, and sriracha until smooth. Gradually add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency (it should be pourable but still thick). Set aside.
Step 2: Prepare all your spring roll fillings. Cook the vermicelli noodles according to package instructions, drain, rinse with cold water, and set aside. Ensure shrimp is cooked, peeled, deveined, and sliced. Wash and prep all vegetables and herbs.
Step 3: Set up your rolling station. Have all ingredients within easy reach, a shallow dish (like a pie plate) filled with warm water, and a clean, slightly damp cutting board or work surface for rolling.
Step 4: Dip one rice paper wrapper into the warm water for 5-10 seconds, ensuring it is fully submerged but not oversoaked. It should be pliable but still slightly firm. It will continue to soften as you fill it.
Step 5: Carefully lay the softened wrapper flat on your work surface. Arrange a piece of lettuce about an inch from the bottom edge of the wrapper. On top of the lettuce, add a small mound of vermicelli noodles, a few pieces of shredded carrots, cucumber, and a mix of mint, cilantro, and basil.
Step 6: If using shrimp, place 2-3 shrimp halves, cut side down (so the pink side shows through), in a line across the center of the fillings, slightly above the other ingredients.
Step 7: Fold the bottom edge of the wrapper up over the filling, tucking it in snugly. Then, fold in the left and right sides of the wrapper towards the center, creating an envelope shape.
Step 8: Starting from the bottom, carefully and tightly roll the wrapper upwards towards the top, creating a firm, compact spring roll. Repeat with the remaining wrappers and fillings.
Step 9: Serve the fresh spring rolls immediately with the homemade peanut dipping sauce. If storing, place them in an airtight container with a damp paper towel between layers to prevent drying out and sticking. Consume within 1-2 days for best freshness.