2. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 1 second to soften.
3. Lay the wrapper flat on a clean surface. In a row across the center, place 2 shrimp halves, a handful of vermicelli, lettuce, carrots, cucumber, mint, and cilantro, leaving about 2 inches uncovered on each side.
4. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
5. Serve immediately with dipping sauce of your choice.
Notes:
These spring rolls are best enjoyed fresh but can be stored in the fridge for a few hours.