1. Make the peanut or almond sauce: Mix the nut butter, hot water, and honey together. Stir until smooth. Add the remaining ingredients and stir until smooth and creamy. Taste and adjust seasoning as desired. Cover and set aside to let flavors meld.

2. Make the nuoc cham: Dissolve the sugar in the hot water. Once dissolved add the remaining ingredients. Set aside to let flavors meld.

3. Make shrimp salad rolls: Set up your rolling station in the following order: rice paper wrappers and water, a cutting board, and place the prepared vegetables, herbs, and shrimp within reach of the cutting board.

4. Follow the package directions for softening one rice paper wrapper. Once the wrapper is soft and pliable, lay it flat on the cutting board. Place a piece of lettuce over the bottom third of the wrapper, leaving about an inch of space around the bottom and sides. Layer a little cucumber, carrots, cabbage, pepper, and herbs on top of the lettuce. Place a line of shrimp just above the lettuce. Starting at the bottom, begin rolling the wrapper and fillings up. Once the fillings are encased, fold the sides of the wrapper in, then finish rolling up. Transfer to a plate and repeat the process. Leave a little space between finished rolls to prevent them from sticking together. Don’t get discouraged if it takes a roll or two to perfect your technique!

5. Serve with the dipping sauces.