Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
Slice the shrimp lengthwise and julienne the carrots and cucumber.
Rinse and pat dry the lettuce leaves and herbs.
Arrange the cooked noodles, shrimp, herbs, vegetables, and lettuce in separate bowls or piles for easy access.
Fill a shallow dish with warm water for softening rice paper.
Dip a rice paper wrapper into the warm water for about 5 seconds, ensuring it softens but doesn’t tear.
Lay it flat on a damp kitchen towel or cutting board.
Place a piece of lettuce in the center of the wrapper.
Add a small bundle of noodles, a few herb leaves, bean sprouts, and julienned carrots and cucumber.
Top with 2 shrimp halves, pink side facing down.
Fold the bottom edge over the filling, then fold in the sides. Roll upward tightly but gently to seal the roll.
Continue with the remaining wrappers and ingredients, placing the finished rolls on a platter with space in between to prevent sticking.
For Hoisin Peanut Sauce, whisk together hoisin sauce, peanut butter, and water until smooth.
For Nước Chấm, combine fish sauce, lime juice, sugar, minced garlic, and chili. Stir until the sugar dissolves.
Arrange the spring rolls on a plate with dipping sauces on the side. Garnish with crushed peanuts if desired.
Enjoy!