In a small bowl, stir together the red cabbage, apple cider vinegar, and honey and set aside.
Cook the rice noodles according to the package directions, rinsing with cold water when finished.
In a small bowl, whisk together all the ingredients for the peanut sauce and set aside.
Fill another large bowl with warm water (I used a pie pan for this). Dip a rice wrapper into the warm water for a few seconds to soften.
Place the wrapper on a clean counter and place two butter lettuce leaves near the bottom.
Add a small pile of vermicelli rice noodles, 4 shrimp halves, any additional herbs, thin strips of vegetables, and pickled cabbage you’d like to use.
Roll the spring roll from the bottom, stopping in the middle to fold the sides in, and then continuing to the end.
Repeat with the remaining ingredients.
Serve with the peanut sauce and enjoy.
Notes
You can really use any combination of vegetables and protein you’d like in spring rolls. We made some with avocado and leftover chicken.
You can also use whatever dipping sauce you’d like. We used peanut sauce and also tried them with the chili garlic sauce from bibimbap and gyoza sauce for pot stickers.