Soften Rice Paper: Gently submerge one wrapper in warm water for 10–15 seconds until it turns soft and slightly translucent; place it flat on a damp cutting board.

Layer Fillings: Arrange a small handful of julienned carrots, cucumber strips, herbs, and 3–4 shrimp or tofu slices in the center, leaving 1-inch borders on each side.

Fold and Roll: Fold the bottom edge over fillings, tuck sides tightly, then roll firmly until sealed; aim for a neat, compact cylinder about 1.5 inches thick.

Whisk Sauce: In a small bowl, whisk 2 tablespoons chili garlic sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon honey until silky smooth.

Finish and Serve: Transfer the sauce to a dipping dish, sprinkle with crushed peanuts for texture, and adjust consistency with a teaspoon of water if too thick.