Soak vermicelli rice noodles in very hot (just-off-boil) water for 4–5 minutes until tender but not mushy. Drain and rinse under cool water; drain thoroughly and toss lightly with a teaspoon of neutral oil to prevent sticking. Julienne the cucumber and carrot into matchstick pieces. Trim butter lettuce into individual leaves and separate herbs; pat all produce dry.

Prepare shrimp

If using pre-cooked shrimp, butterfly each shrimp by slicing lengthwise (do not cut all the way through) so they lay flat. If shrimp are raw, bring a pot of lightly salted water to a boil, add shrimp and cook 1.5–2 minutes until pink and opaque, then transfer to an ice bath. Peel, remove tails, and pat dry. Reserve 4 shrimp per roll (8 shrimp per 2-roll serving).

Soften rice papers

Fill a large shallow bowl or pie dish with warm water (not boiling). Working one at a time, submerge a rice paper for 6–8 seconds, lift and lay flat on a clean damp kitchen towel or a nonstick surface. The wrapper should still be slightly firm as it will continue to soften on the towel; avoid over-soaking or it will tear.

Assemble rolls

Place one softened rice paper in front of you. Near the bottom third of the wrapper, lay one lettuce leaf, a small handful (about 2 tablespoons) of drained vermicelli, a sprinkle of julienned cucumber and carrot, 3–4 mint leaves, 2 cilantro sprigs and (if using) 1–2 Thai basil leaves. Arrange 4 butterflied shrimp, curved-side up, across the center so they’ll be visible when rolled. Fold the bottom edge up over the filling, fold the sides in snugly, and continue rolling tightly to the top to seal. Wipe the work surface if sticky and repeat to make a total of 2 rolls per serving (8 rice papers total if preparing for 4 servings).

Place finished rolls seam-side down on a plate lined with a damp towel to keep them from drying. Serve immediately or cover loosely with plastic wrap and refrigerate up to 2 hours.

Dipping Sauce

Make peanut-hoisin dipping sauce

In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, warm water, lime juice and minced garlic until smooth. Adjust consistency with additional warm water 1 teaspoon at a time until the sauce is pourable but still slightly thick. Stir in chili garlic sauce if you want heat.

Serve

Transfer sauce to a small dipping ramekin and sprinkle crushed roasted peanuts over the top. Serve alongside the shrimp spring rolls for dipping.