Prepare the vermicelli: Soak the rice vermicelli in boiling water for 3-5 minutes (or according to package directions). Then drain and rinse thoroughly with cold water. I advise you to run them under cold water to stop the cooking and make them easier to handle.

Prepare the vegetables: Grate the carrot. Cut the cucumber into thin sticks and the lettuce into thin strips. The finer it is, the easier it is to roll!

Hydrate the rice paper wrappers: Fill a large shallow dish with lukewarm water. Dip each rice paper wrapper for a few seconds until it becomes soft. Immediately place it on a clean, slightly damp towel. Be careful, don't leave them in the water for too long, they might tear.

Assemble the rolls: Place a small portion of vermicelli, grated carrot, cucumber sticks, lettuce strips, 2 cooked shrimp, and a few mint and coriander leaves (if desired) in the center of each rice paper wrapper.

Roll the rolls: Fold the sides of the rice paper wrapper over the filling, then roll it firmly on itself, like a burrito. Take your time, it's easier than it looks!

Repeat steps 3 to 5 for the remaining rice paper wrappers.

Serve the fresh spring rolls, accompanied by a sauce of your choice (nuoc-mâm sauce, hoisin sauce, peanut sauce, etc.).