Add a dash of olive oil to a large frying pan and place on medium low heat.
While you wait for your pan to heat, place shrimp in a small mixing bowl. Add a bit more olive oil, garlic powder, ground black pepper and salt. Mix until shrimp are well coated.
Place shrimp in the frying pan in a single layer, leaving an inch of space between each one to avoid overcrowding. You may need to cook your shrimp in two to three shifts for proper spacing, this is important as overcrowding your pan can result in too much moisture and your shrimp will boil rather than fry. Sauté for 1-2 minutes on each side. Once shrimp is fully cooked through, remove from pan and set aside.
Place a pot of hot, salted water on the stovetop on high heat. Once water comes to a boil, cook rice noodles according to package instructions (move on to veggie prep below while you wait for water to boil). Once noodles are done, drain & rinse and cut them into thirds. You may opt to leave your noodles long and fold them when placing then in your rolls, I personally have found it more convenient to cut them into smaller pieces.
Julienne cucumber and peeled jicama. This simply means to cut them into small "sticks." You can dice your veggies if you prefer! Get our your bag of pre-shredded carrots, rinse bok choy/lettuce and pat dry.
Make your peanut dipping sauce. Measure peanut butter, soy sauce, water and honey into a small mixing bowl and whisk well, until smooth. (If desired you can skip this step and use a fish sauce or hoisin sauce for dipping).
Arrange all fillings around a clear work surface.
Dip your rice paper in lukewarm water and place on a plate or cutting board. Note: you only need to soak the paper for 2-3 seconds and it will still be hard when you take it out of the water.
Add shrimp and desired fillings to paper. Once wrap becomes stretchy and sticky (this will take a minute or two), roll your fillings up in the paper.
Dip in peanut sauce and enjoy!