Start by chopping your shrimp and julienning the vegetables.

Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it becomes pliable.

Place the softened wrapper on a plate. Add a few pieces of shrimp, a handful of veggies, and a few herbs in the center.

Fold the sides of the wrapper over the filling, then roll it tightly from the bottom to the top.

Continue to make rolls until all ingredients are used.

Heat a non-stick skillet over medium heat. Add a little sesame oil to prevent sticking.

Place the rolls seam-side down in the pan. Cook for about 2-3 minutes on each side until golden brown and crispy.

Remove from the pan and serve warm with hoisin or peanut sauce.