Gather all your ingredients. If using raw shrimp, boil them in salted water for 2-3 minutes until pink and opaque. Chop vegetables and cook rice vermicelli according to package instructions.

Fill a shallow dish with warm water and soak one rice paper wrapper for 5-7 seconds until pliable. Remove and lay flat on a clean surface.

Layer rice vermicelli, shrimp, mint leaves, cilantro, and a slice of romaine lettuce in the center of the wrapper.

Roll the wrapper tightly from the bottom, tucking in the sides as you go, and press down at the top to seal.

Arrange the rolls on a platter and serve with creamy peanut sauce for dipping.