Start by seasoning the shrimp with paprika, garlic powder, salt, and pepper. Fry them in a heated pan with a bit of oil over medium heat until crisp.

Cut the cucumber and carrots into thin sticks.

Prepare the summer rolls by wetting the rice paper slightly and laying it out on a cutting board.

Place a leaf of lettuce on the rice paper, add the cucumber and carrot sticks, roll once, then add the shrimp. Continue rolling until everything is enclosed in the roll.

Mix soy sauce and hoisin sauce with a bit of peanut butter or powder, then serve.