1. Defrost the shrimp if you use frozen shrimp.
2. Place the shrimp in a pan and cover them with a layer of water, just above the shrimp.
3. Cook the shrimp for 1-2 minutes until they are nicely pink. Drain and rinse with cold water.
4. Cook the rice noodles according to the instructions on the package. Then drain and rinse with cold water.
5. Cut the cucumber into thin strips and the carrot too, if you are not using a ready-made carrot julienne.
6. Wash the lettuce leaves and cut them into pieces.
7. Prepare the shrimp and rice sheets.
8. Put warm water on a deep plate or flat dish.
9. Dip a rice sheet in the water for a maximum of 5 seconds.
10. Remove and place on a plate or cutting board.
11. Place some lettuce on the left side of the rice sheet. Place some strips of cucumber and carrot on top.
12. And also put a few leaves of mint and coriander on top.
13. Place the shrimp in the middle of the rice sheet. Make sure you leave some space at the top and bottom.
14. Put some rice noodles on top of the vegetables.
15. Fold the sides of the rice sheet towards the center. Then roll up the rice sheet tightly from left to right.
16. Set aside and repeat for the other rice sheets.

For the peanut sauce

1. Peel the ginger and finely chop it. Put in a bowl.
2. Add the peanut butter, soy sauce, rice vinegar, and water and stir well.
3. Finely chop some peanuts and add them to the peanut sauce.
4. Serve the spring rolls with the peanut sauce.