Begin by preparing all your ingredients for the fresh shrimp spring rolls. Chop your fresh mint and cilantro, slice the romaine lettuce, and cook the shrimp in boiling water for about 3-4 minutes until they're pink and opaque. Cook the rice vermicelli according to package instructions, usually around 4 minutes. Drain and set aside while you gather all your vibrant components.

Fill a shallow dish with warm water and dip each rice paper wrapper in the water for 5-7 seconds, just until it's pliable but not overly soft. You’ll know it’s ready when it appears slightly translucent and feels warm to the touch. Place the softened rice paper on a clean surface, making sure to stay organized as you prepare to assemble your delicious shrimp spring rolls.

Lay the rice paper on the clean surface and layer a few pieces of romaine lettuce in the center, followed by a small handful of rice vermicelli, a few shrimp, and a sprinkle of fresh herbs. Arrange the fillings neatly to allow for easy rolling.

To roll your shrimp spring rolls, tuck the sides of the rice paper over the filling and gently fold it upwards from the bottom. Keep the fillings tightly packed as you roll, ensuring the wrapper seals securely around the ingredients. Aim for a snug roll but avoid over-tightening to prevent tearing. Repeat this process with the remaining rice paper and filling until all are finished.

Once all your fresh shrimp spring rolls are rolled, arrange them neatly on a serving platter. You can serve them with a variety of dipping sauces like the creamy peanut sauce you’ve prepared. Just before serving, consider letting the rolls sit for a few minutes to allow the flavors to meld.