Prepare the dipping fish sauce first. Mix the carrot, kohlrabi, and daikon radish, cut into thin bite-sized pieces, with 1 teaspoon salt. Let sit for 15 minutes, then rinse with warm water to remove excess salt and drain. Mix the fish sauce with water, sugar, lemon or vinegar, then add the chopped garlic, chili, sliced shallot, and the prepared vegetables.

Peel and butterfly the shrimp. Marinate with ground pepper, paprika, fish sauce, and a little sugar for 15 minutes.

Make scallion oil: If you don't have fried shallots, fry sliced shallots until golden, remove them, then use the same oil to make scallion oil by adding chopped scallions.

Roast peanuts or microwave for 1 minute 30 seconds, let cool, then remove skins and crush.

In the same pan used for scallion oil, sauté chopped garlic until fragrant, then stir-fry the shrimp until cooked through and the sauce is absorbed.

Cut the small rice paper wrappers in half, dip in hot water to soften. Brush scallion oil over the bánh hỏi, then place the oiled side onto the rice paper wrapper. Add shrimp, crushed peanuts, and fried shallots on top of the bánh hỏi.

Roll up, place each roll on a lettuce leaf (trim the leaf if needed for a neat roll), arrange on a plate, and serve with the vegetable dipping sauce.