Pat thawed steaks dry with paper towels, then bring to room temperature over about 20 minutes.

Meanwhile, soak noodles in lightly salted hot water for 20 to 30 minutes until tender; drain and cut into 2-3” pieces in the strainer using kitchen shears.

Let cool, then slice into at least 24 thin slices.

Meanwhile, place shrimp in a steamer basket or colander that’s placed over a large saucepan of boiling water, cover tightly, and steam for 2 to 3 minutes, or until just cooked through.

Drain, peel, devein, and slice shrimp in half lengthwise.

Blanch bean sprouts in the same saucepan with fresh boiling water for 30 seconds; drain and let cool.

Combine peanut butter, ginger, garlic, scallions, vegetable or chicken stock, fish sauce, vinegar, sugar, cilantro, and sambal oelek or other Asian hot sauce in a large mixing bowl.

Thin with additional broth if necessary until it reaches a dipping sauce consistency, then transfer to a small serving bowl.

Cover a large serving platter with lettuce leaves, then tear remaining leaves into small pieces to use in the rolls.

Place the small serving bowl of peanut dipping sauce in the center of the platter.

To assemble, fill a medium bowl that’s large enough to hold a rice wrapper with warm water and lay the clean kitchen towel in front of it.

Dip 1 rice wrapper in water for 20 to 30 seconds, then lay it on the kitchen towel.

Leaving about 1 inch at each end of the wrapper empty, then place these ingredients in a strip down the middle: 4 shrimp halves, 2 strips of steak, about 2 tablespoons of noodles, 4 or 5 bean sprouts, 2 or 3 slices of tomato, some scallions, a few pieces of lettuce, a few mint leaves, and 2 halves of basil leaf.

Fold in the top and bottom of the wrapper and roll up the spring roll; place on the platter of lettuce leaves and repeat the process for the remaining rolls, arranging them around the dipping sauce. Serve family-style.