Place rice noodles in a bowl and cover with hot water. Let soak for 8–10 minutes until tender, then drain and set aside.

Fill a large shallow dish with warm water. Arrange rice wrappers on a clean work surface, along with shrimp, herbs, and veggies.

Dip one wrapper in warm water for 5 seconds and lay it flat on a damp towel.

Near the bottom edge of the wrapper, layer 2 shrimp halves, a small handful of noodles, lettuce, carrots, cucumber, basil, and mint. Fold the sides in and roll tightly.

Continue with remaining wrappers and filling. Keep rolls covered with a damp towel to prevent drying.

Plate the rolls with dipping sauces. Enjoy a creamy peanut–hoisin dip or tangy nuoc cham alongside.