These are incredibly easy. Don’t be intimidated! Plus it’s really all about the dipping sauces.
Ingredients:
Shrimp (i’d say about 4 for each roll)
Mint
Cilantro
Lettuce
Thai basil (or regular basil)
Rice vermicelli 
Rice paper 
Hoisin sauce 
Garlic chili sauce 
Fish sauce 
Garlic
Sugar
Peanuts
Crunchy Peanut Butter 
hahaha 
Spring Rolls:
1) In boiling water, add salt and cook the shrimp and set aside to cool.
2) In boiling water, cook the rice vermicelli. Should take less than 5 minutes.
3) In a large bowl, fill with hot water (pretty hot but not so hot that it’ll burn your fingers)
4) Dip the rice paper in the hot water for a about 10 seconds and lay down on cutting board.
5) First lay down about 4 shrimp, then layer on some noodles, cilantro, basil, mint and lettuce (in the middle and leave about 2 inches on the side. Don’t be shy with the greens. It’ll add a nice balance of crunchiness and freshness.
6) Holding the filling in place with one hand and fold over the bottom half tightly. Then fold in the sides and roll it up. (like a burrito)
Tips: Work quickly because the rice paper will start to get sticky. Also, try to trim down the basil and cilantro stems because they can poke through the rice paper and tear.
Dipping Sauces:
Peanut Sauce:
Add 4 tablespoons of hoisin sauce
1 tbsp of peanut butter (crunchy)
1/2 tbsp of garlic chili sauce
1 tbsp of chopped peanuts
Mix all together.
Fish Sauce:
Mix 3-4 tbsps fish sauce
1/2 cup of water
1 garlic clove minced
1/2 tbsp garlic chili sauce (up to you how spicy you want it)
4-5 tbsps sugar
Taste and if it is too salty adjust with more water and more sugar.
I forgot to take pictures but this is what they look like.
