Make the dipping sauce: In a small mixing bowl, whisk together the 3 tbsp mantequilla de maní cremosa, 2 tbsp salsa hoisin, 1 tbsp salsa de soja, 1 tbsp jugo de lima fresco aproximadamente 1 lima, 1 tsp aceite de sésamo, grated jengibre fresco rallado finamente, 1 clove ajo rallado finamente o, and 1 tsp sriracha (if using). Add 3 tbsp agua tibia más para diluir one tablespoon at a time, whisking until the sauce is smooth and pourable — it should coat a spoon but not be thick and gluey. Taste and adjust with more 1 tbsp jugo de lima fresco aproximadamente 1 lima, 1 tbsp salsa de soja, or 1 tsp sriracha as desired. Transfer to a serving bowl and top with crushed 1 tbsp maní tostado triturado para decorar. Set aside.

Cook the shrimp: Bring a medium pot of salted water to a boil. Add the 12 large camarones pelados y and cook for 2–3 minutes until pink and just cooked through. Drain, rinse under cold water to stop cooking, and pat dry. Slice each 12 large camarones pelados y in half lengthwise through the back. This creates a flat, pretty shrimp that shows through the wrapper.

Cook the noodles: Return the pot of water to a boil (or use a fresh pot). Cook the 3 oz fideos vermicelli de arroz peso seco according to package directions, usually 3–4 minutes, until just tender. Drain in a colander and rinse thoroughly under cold water. Toss lightly with a few drops of aceite de sésamo to prevent sticking, then portion into small nests for easy rolling.

Prep all your fillings: Arrange all the vegetables, herbs, 12 large camarones pelados y, and 3 oz fideos vermicelli de arroz peso seco on a large cutting board or tray in separate piles. Having everything organized and within arm's reach is the key to smooth, stress-free rolling.

Set up your rolling station: Fill a large shallow dish or pie dish with 3 tbsp agua tibia más para diluir — it should be wide enough to submerge a 12 pieces papel de arroz redondo 22 cm / 8.5-inch. Place a clean, damp kitchen towel flat on your work surface next to the dish; this is where you'll roll.

Soften the wrapper: Submerge one 12 pieces papel de arroz redondo 22 cm / 8.5-inch in the 3 tbsp agua tibia más para diluir for 10–15 seconds, gently rotating it so it hydrates evenly. It should feel pliable and slightly tacky but NOT fully soft yet — it will continue to soften as you work. Lay it flat on the damp kitchen towel.

Arrange the fillings: Working quickly, lay 2–3 large camarones pelados y halves (cut-side up so they show through the wrapper) in a horizontal line across the lower third of the wrapper. Below the shrimp, add a small piece of lettuce, a small nest of fideos vermicelli de arroz peso seco, a few sticks of pepino inglés cortado en juliana en palitos de 3 pulgadas and 2 medium zanahorias peladas y cortadas en juliana en palitos de 3 pulgadas, a slice or two of aguacate maduro (if using), a few cebollas verdes lengths, and a generous pinch each of hojas de menta fresca sin tallos and 1 cup cilantro fresco sin tallos. Don't overfill — less is more for a tight roll.

Roll it up: Fold the bottom edge of the wrapper up and over the filling, tucking it snugly underneath. Fold in the left and right sides like a burrito. Then roll the whole thing away from you, pulling the filling back gently as you go to keep it tight. The wrapper is sticky and will seal itself. Place the finished roll seam-side down on a plate.

Repeat with the remaining papel de arroz redondo 22 cm / 8.5-inch and fillings. Change the 3 tbsp agua tibia más para diluir in the soaking dish if it gets cold or cloudy. To prevent rolls from sticking together on the plate, place them with a little space between each one, or lay a piece of damp lettuce between them.

Serve immediately with the peanut dipping sauce on the side.