First, get all your components ready. Cook the shrimp in boiling water for about 2-3 minutes, just until they turn pink and firm. Immediately drain them and set them aside to cool. Once cooled, slice each shrimp in half lengthwise. This makes them easier to roll and creates a beautiful look through the wrapper.

Next, cook the vermicelli noodles following the directions on the package. This usually involves a quick boil or soak in hot water. Once they are tender, drain them and rinse them under cold water. This stops the cooking process and prevents them from sticking together, making them easier to handle.

Prepare a large, shallow bowl with warm water. Take one rice paper wrapper and submerge it in the water for just a few seconds until it becomes soft and pliable. Be careful not to soak it for too long, or it will become too delicate and tear easily. Lay the softened wrapper flat on a clean, damp surface like a kitchen towel.

On the bottom third of the wrapper, layer a small amount of vermicelli noodles, lettuce, carrot, cucumber, and a few leaves of mint, cilantro, and basil. Place two shrimp halves on top, with the pink side facing down. Fold the sides of the rice paper over the filling, then tightly roll it up from the bottom to create a snug cylinder. Repeat this process until all your ingredients are used.