Cook the shrimp fully: bring a pot of salted water to a boil, add the shrimp, and cook until they are opaque and pink throughout with an internal temperature of 145°F (63°C) — about 2 minutes for medium shrimp. Immediately transfer to ice water to stop the cooking. Pat dry, then slice each shrimp in half lengthwise (this gives the pretty pink spiral visible through the wrapper).

Cook the vermicelli per the package, rinse under cold water, and drain well — wet noodles make soggy rolls.

Set up a rolling station: a wide shallow dish of warm (not hot) water for the rice paper, a damp clean towel or cutting board as the rolling surface, and all fillings within reach.

Rice paper hydration: dip one wrapper in the warm water for 5 seconds — it should still feel slightly stiff when you pull it out. It softens as it sits. Over-soaking (leaving it in until fully soft) is the number-one beginner mistake; the wrapper turns gummy and tears. If the water cools down, refresh it with warm water.

Lay the wrapper on the damp surface. About 1 inch from the bottom edge, layer: a lettuce leaf, a small bundle of vermicelli, cucumber and carrot matchsticks, and a few herb leaves.

Fold the bottom edge up over the filling, fold in both sides, then place 2 shrimp halves (cut side down, pink side out) just above the folded section, and roll up firmly but gently. The roll should be snug — loose rolls fall apart; too-tight rolls tear.

Cover finished rolls with a damp towel so they do not dry out or stick together. Do not stack them touching.