Step 1

Assembly of these rolls is easy if you have all of the ingredients washed, cut, cooked, and ready to wrap ahead of time.

Step 2

If using pre-cooked shrimp, slice lengthwise. If using raw shrimp, cut 1 large lemon in half and squeeze into a pot of water. Add lemon halves and salt with 1 tablespoon salt to water and bring to a boil. Boil shrimp for about 3 minutes until pink and slightly firm. Immediately transfer to bowl of ice water. Remove and discard shell and devein. Slice lengthwise.

Step 3

To cook 2-3 ounces vermicelli rice noodles, cook in salted boiling water for 2-3 minutes. Drain and immediately rinse well with cold water. Store in bowl of cold water until ready to use.

Step 4

Place all of your 16 whole butter lettuce leaves on flat surface. Top with equal 2 cups bean sprouts, 1 seedless cucumber, 1 cup fresh mint, 1 cup fresh Thai basil, 1 cup fresh cilantro, and drained vermicelli rice noodles. Roll up and place seam side down. Top with two shrimp halves.

Step 5

Place a small plate in front of you. Dip each of the 16 rice paper wrappers in a bowl of warm water. You want it to soften just enough so that it's pliable. It will continue to soften after you take it out of the water. Place it on the plate with the edges hanging off. Place the shrimp and the lettuce roll on the rice paper, shrimp side down. Take the edge closest to you and fold it over the lettuce roll, making it as tight as you can without it tearing. Fold the ends over to seal. Then take the final edge and roll it over towards you to seal the summer roll.

Step 6

Place wrapped rolls on parchment paper until ready to serve to avoid sticking.

Step 7

Serve with peanut dipping sauce.