Vietnamese Rice Paper Rolls

Fill a large pot with salted water, making sure the water is not too salty. Bring the water to a vigorous boil and then add vermicelli pasta, stirring it in thoroughly. Once the pasta is back to a boil, continue cooking it uncovered while occasionally stirring it until it reaches your desired level of tenderness yet still retains a slight firmness in the middle, typically taking between 3 to 5 minutes.

Prepare an adequate amount of warm water in a large container. Take one spring roll wrapper and briefly dip it into the hot water for just 1 second to make it more pliable. Lay the wrapper flat and place two shrimp halves side by side across its center, followed by a small amount of vermicelli pasta, lettuce, mint, cilantro, and basil. Leave about 2 inches of the wrapper uncovered on each side to facilitate rolling. Fold in the uncovered sides towards the center, then tightly roll the wrapper, starting from one end and working your way to the other. Repeat this process with the remaining ingredients.

Combine water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl to create a well-balanced mixture. In another small bowl, blend hoisin sauce and peanuts together.

Serve the rolled spring rolls with a side of fish sauce and hoisin sauce mixtures.