Julienne the carrot and chop the cilantro into 5cm pieces.

Chop the peanuts roughly and slice the boiled shrimp in half lengthwise.

Place the bean sprouts in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 1 minute. Rinse under cold water, drain, and squeeze out excess moisture.

Dip each rice paper sheet briefly in lukewarm water to soften.

Place cilantro, carrot, and bean sprouts (1/4 of each) on a rice paper sheet. Roll once, fold the sides inward, then add shrimp and peanuts (1/4 of each) and roll tightly. Repeat for all 4 rolls.