1. Heat the cooking oil over medium heat in a pan. Add the garlic and cook for 30 seconds. Add the hoisin sauce and peanut butter. Sauté for another 30 seconds. Add 2 tablespoons of water and bring it to a boil. Pour it into a bowl and set aside. Top with the peanuts right before serving.

2. Bring 3 cups of water to a boil in a pot. Add in the vermicelli noodles and cook for 2 to 3 minutes. Set aside.

3. Boil another 3 cups of water in the same pot, then add the shrimp. Cook until the shrimp curls up and turns orange.

4. Fill a plate with warm water. Dip one rice paper wrapper into the water and let it soak for 20 seconds until it becomes soft and pliable. Place it on a rolling mat.

5. Place a lettuce leaf on the rice paper and top it with a small handful of cooked vermicelli noodles, a few strips of cucumber, carrot, red bell pepper, and fresh herbs. Leave about 2 inches of space on each side.

6. Add the shrimp in the middle of the rice paper. Layer the sliced chicken on top of the shrimp.

7. Fold the rice paper wrapper over the filling, tucking it tightly. Then fold in the sides of the wrapper towards the centre. Continue to roll upwards to complete the spring roll. Repeat this process with the remaining ingredients.

8. Cover the finished spring rolls on a serving platter with a damp towel.

9. Serve the fresh spring rolls with the prepared dipping sauce on the side.