Prepare your ingredients. Cook shrimp in a skillet for 3-4 minutes until pink and opaque. Slice fresh vegetables into thin strips and cook rice vermicelli according to package instructions for 3-5 minutes until tender.

Soften the rice paper by dipping each wrapper in warm water for 5-7 seconds until soft. Remove and place on a damp surface.

Assemble the rolls by laying a softened rice paper on your workspace. Place shrimp, rice vermicelli, vegetables, mint, and cilantro along the center.

Roll carefully starting from the bottom, folding over the filling and tucking gently. Fold in the sides and continue rolling until the spring roll is sealed.

Serve the rolled spring rolls on a platter, covered with a damp towel to maintain freshness. Enjoy with peanut sauce or hoisin-lime dip.