First, you'll want to prep all of your ingredients. Cook shrimp and let cool. Wash vegetables and cut into thin strips so they can easily be rolled. Wash and cut up fresh mint and basil.

Once everything is prepped, take a spring roll wrapper and submerge it fully in warm water for 10-15 seconds and put onto a flat surface (I use a cutting board).

Place 3 shrimp down the middle, then add ~1/2 tsp of basil and mint, a few slices of cucumber, red pepper, about 2 tbsp of shredded carrot, and ~1/4 cup of cabbage.

Fold the bottom half of the wrapper over the filling, holding the fold and filling in place, and then fold both sides in. Holding the filling in, gently roll summer roll to close and place seam side down. Repeat for all 12.

To make the peanut sauce, combine all ingredients and whisk together until fully mixed. Sauce is ready immediately, but tastes even better when it's had some time to sit and marinate.