Bring a medium saucepan of water to a boil. Boil rice noodles 3 - 5 minutes, or until al dente, and drain.
Fill a large bowl with hot water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handfull of vermicelli, carrot, cucumber, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side.
Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
Serve rolled spring rolls with Peanut sauce.
Originally Submitted
7/27/2014
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