Add 1 sheet of rice paper to warm water (110° to 120°) in a pan and submerge until soft and pliable.
Place the rice paper down on a clean surface.
Place a few shrimp, some cucumber, carrot, pepper, cabbage, green onions, cilantro leaves, and rice noodles to the center of the rice paper leaving about 1 inch to the left and the right of these ingredients.
Fold the leftover to the right as far as you can and likewise the right to the left. From there, roll up until tight.
Repeat until all ingredients have been used.
Serve with the peanut sauce or store them covered in dampened paper towels.
Notes
Make-Ahead: You could make these up to several hours ahead of time if they’re stored properly.How to Store: If you keep all the ingredients separate and the rolls unassembled, the ingredients should last 5 to 7 days. If they are pre-rolled, place them in a pan, covered with a damp paper towel, and then wrap the pan in plastic wrap and keep it in the refrigerator for 3 to 4 days. These will not freeze well.Other herbs you could add are chervil and basil.Feel free to get creative with additional items to add to the spring rolls, like red or green leaf lettuce, bean sprouts, mango, avocado, etc.