Make the dipping sauce: In a small mixing bowl, whisk together the 3 tbsp creamy peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp fresh lime juice about 1 lime, 1 tsp sesame oil, grated fresh ginger finely grated, 1 clove garlic finely grated or minced, and 1 tsp sriracha (if using). Add 3 tbsp warm water plus more to thin 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 fresh lime juice about 1 lime, 1 tbsp soy sauce, or 1 tsp sriracha as desired. Transfer to a serving bowl and top with crushed 1 tbsp crushed roasted peanuts for garnish. Set aside.

Cook the shrimp: Bring a medium pot of salted water to a boil. Add the 12 large shrimp peeled and deveined 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 shrimp peeled and deveined 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 thin rice vermicelli noodles dry weight 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 sesame oil to prevent sticking, then portion into small nests for easy rolling.

Prep all your fillings: Arrange all the vegetables, herbs, 12 large shrimp peeled and deveined, and 3 oz thin rice vermicelli noodles dry weight 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 warm water plus more to thin — it should be wide enough to submerge a 12 pieces rice paper wrappers 22 cm / 8.5-inch round. 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 rice paper wrappers 22 cm / 8.5-inch round in the 3 tbsp warm water plus more to thin 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 shrimp peeled and deveined 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 thin rice vermicelli noodles dry weight, a few sticks of english cucumber julienned into 3-inch matchsticks and 2 medium carrots peeled and julienned into 3-inch matchsticks, a slice or two of ripe avocado thinly sliced (if using), a few stalks green onions cut into 3-inch lengths lengths, and a generous pinch each of fresh mint leaves stems removed and 1 cup fresh cilantro stems removed. 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 pieces rice paper wrappers 22 cm / 8.5-inch round and fillings. Change the 3 tbsp warm water plus more to thin 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.