Peel and dice the shrimp, peel and dice the potatoes, and dice the cheddar cheese. Season the mixture with 1/2 tablespoon seasoning powder and 1/2 teaspoon ground black pepper. Mix well. Cover with plastic wrap and microwave until cooked through. Let cool. Place a wonton wrapper diagonally, add a spoonful of filling, and roll up tightly.

For the sweet and tangy fish sauce: Squeeze the juice of 1 large lime, add 2 tablespoons fish sauce, 2 tablespoons sugar, and 1/2 cup warm water. Stir until dissolved. Add 2 chopped Thai chili peppers and 1 minced garlic clove. This is your dipping sauce for the noodles.

Cut cucumber into thick matchsticks, trim the ends off the bean sprouts, and chop the lettuce and fresh herbs. Chop green onions, place in a bowl with a pinch of salt and a little oil. Cover with plastic wrap and microwave until hot to make scallion oil (the salt helps keep the green color).