Fill a pot with water and bring it to a rapid boil over high heat. Add the large shrimp to the boiling water and cook for 2-3 minutes, or until fully pink and opaque. Transfer the shrimp to an ice bath.

In a separate bowl, bring water to a boil and submerge the vermicelli rice noodles for 4-5 minutes. Drain and rinse the noodles under cold water.

Julienne the carrots and English cucumber. Coarsely chop the cilantro, and separate the butter lettuce leaves.

In a shallow dish, fill warm water and quickly dip each round rice paper sheet for about 10-15 seconds until pliable. Layer lettuce, noodles, cucumber, carrot, cilantro, and half a shrimp.

Roll the rice paper from the side closest to you, tucking in the fillings as you go. Aim for a snug roll.

Transfer the completed spring rolls to a platter and cover with a damp towel to retain moisture.

Whisk together fish sauce, sugar, lime juice, rice wine vinegar, chili garlic sauce, and minced garlic for the Vietnamese dipping sauce. Shake sesame ginger dressing and peanut butter in a jar until smooth.