Mix 1 cup peanut butter, 1/2 cup water, 5 tablespoons honey, 2 tablespoons lime juice, and 1 tablespoon sesame oil in a pan over medium heat. Stir until creamy. For a thicker sauce, simply cook longer.

Bring a pot of water to a boil, add the rice vermicelli, and cook for 1–2 minutes or until they are soft yet still retain a bit of a bite. Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process and prevent sticking.

Place a grilling pan over medium-high heat. Place the shrimp or your choice of protein and cook for 2 minutes on each side, or until they turn pink and opaque. Be careful not to overcook. If adding chicken or other protein, adjust cooking time accordingly. Set aside to cool.

Rinse all your vegetables under cold water. Peel those that require peeling. Then, slice them into long, thin strips or julienne them for easy rolling. Finely chop your herbs and dry everything.

Dip one rice paper wrapper into a bowl of lukewarm water for about 10 seconds. It should be slightly pliable but still hold a bit of firmness.

In the center of the wrapper, arrange a layer of vegetables, followed by shrimp and a small amount of rice vermicelli. Feel free to adjust the quantities and order.

Gently lift the bottom edge of the rice paper and fold it over the fillings. Roll it away from you once to tighten.

Fold in the left and right sides of the rice paper towards the center to seal the sides of your roll.

Continue rolling upwards until the rice paper completely wraps around the fillings. Repeat until you’re out of vegetables and serve immediately.