Start by cooking the vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the shrimp by boiling them in salted water for about 3-4 minutes until they turn pink. Drain, cool, and slice in half lengthwise.

Julienne the carrots and cucumber. Rinse and dry the lettuce leaves, and pick the mint and cilantro leaves from their stems.

In a small saucepan, combine the peanut butter, soy sauce, rice vinegar, honey, and minced garlic. Whisk together over low heat until smooth.

Gradually add water, one tablespoon at a time, until you reach your desired consistency. Remove from heat and set aside.

Fill a large mixing bowl with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until it becomes pliable but not too soft.

Lay the softened rice paper on a clean plate. In the center, layer a few pieces of shrimp, a small handful of vermicelli noodles, some shredded carrots, cucumber, a couple of mint and cilantro leaves, and a piece of lettuce.

Fold the sides of the rice paper over the filling, then roll it tightly from the bottom to the top, ensuring the filling is secure. Repeat with the remaining ingredients.

Arrange the rice paper rolls on a serving platter. Serve with the peanut dipping sauce on the side for dipping.