Prep the noodles: Soak vermicelli in hot water per package directions (usually 3–5 minutes). Drain well and toss with a squeeze of lime so they don’t clump.

Chop your veggies: Julienne cucumber, carrots, and bell peppers into thin matchsticks. Wash and pat dry lettuce. Slice avocado and green onions.

Get your protein ready: Slice cooked shrimp in half lengthwise, shred chicken, or cut tofu into thin strips. Season lightly with a pinch of salt and lime.

Mix the peanut sauce: Whisk peanut butter, soy sauce, lime juice, honey, rice vinegar, and chili-garlic sauce. Add warm water, a tablespoon at a time, until smooth and dippable.

Make the nuoc cham (optional): Stir fish sauce, water, lime juice, sugar, garlic, and chili until the sugar dissolves.

Set up a rolling station: Fill a large shallow dish or pie plate with warm water. Lay out a clean cutting board, a damp kitchen towel, and all fillings within reach.

Soften the wrapper: Dip one rice paper wrapper into warm water for 5–10 seconds. Remove while it still feels slightly firm; it will continue softening on the board.

Layer the fillings: Place a leaf of lettuce near the bottom third of the wrapper. Top with a small handful of noodles, a few strips of veggies, protein, herbs, and a couple avocado slices. Don’t overfill.

Roll it up: Fold the bottom edge over the filling, tuck in the sides, and roll forward tightly like a burrito. The wrapper will seal itself.

Repeat and garnish: Continue with remaining wrappers. Sprinkle finished rolls with sesame seeds if you like. Serve with peanut sauce and nuoc cham on the side.