Begin by washing and slicing your fresh herbs—mint and cilantro—and preparing your lettuce by cutting it into leaves. If you're using raw shrimp, cook them in a skillet over medium heat for about 3-4 minutes until they turn pink and opaque. Meanwhile, soak the rice vermicelli noodles in warm water for 3-5 minutes until tender, then drain and set aside.

Take a shallow dish and fill it with warm water. Dip one rice paper wrapper into the water for 5-7 seconds, or until it's pliable yet still slightly firm. Lay the softened wrapper flat on a clean, dry surface.

On the bottom third of the rice paper, layer a leaf of romaine lettuce, a small portion of vermicelli noodles, a few slices of shrimp, and a sprinkle of fresh herbs. Carefully fold the sides over the filling and roll tightly from the bottom.

Arrange the finished shrimp spring rolls on a serving platter in an eye-catching manner. Pair them with your creamy peanut dipping sauce or any alternative of your choice.