1-First, cook the vermicelli noodles in boiling water for a few minutes, as per the package instructions, then drain and rinse them with cold water to stop the cooking. This keeps them from getting mushy and makes them easier to handle.

2-Next, prepare your toppings by chopping the vegetables peel and slice 2 mangos, 1 large carrot, and 1 large English cucumber into long, thin strips while gathering 1 pound of cooked shrimp and the fresh herbs.

3-Fill a large shallow dish with about 1 inch of water, then dip one rice paper wrapper into it for 10-15 seconds until it softens but stays firm. Lay it flat on a clean surface and layer 1-2 slices of each prepared vegetable, a few pieces of the cooked shrimp, several herb leaves, and a small pinch of the vermicelli noodles on the third of the wrapper closest to you. Fold the sides over the filling, pull the edge closest to you over the ingredients, and roll it tightly, just like making a burrito.

4-Repeat this process for all your wrappers, placing the finished rolls on a platter and covering them with a damp cloth to keep them from drying out. For the peanut sauce, blend together 3/4 cup peanut butter, 1/3 cup hoisin sauce, 1/2 teaspoon chili garlic sauce, and 1/2 teaspoon rice vinegar until smooth. This sauce adds a sweet and mildly spicy touch that pairs perfectly with your rolls.