1. Prepare the Rice Vermicelli:

   • Cook the rice vermicelli noodles according to the package instructions (usually about 5-7 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.

2. Prepare the Shrimp:

   • If not already done, cook the shrimp by boiling or steaming them until they turn pink. Let them cool, then slice each shrimp in half lengthwise.

3. Prepare the Vegetables:

   • Julienne the carrot and cucumber. Tear the lettuce leaves into smaller pieces.

4. Make the Dipping Sauce:

   • In a small bowl, mix the hoisin sauce, peanut butter (if using), rice vinegar, and water until smooth. Adjust the consistency with more water if necessary. Top with crushed peanuts for added texture.

5. Assemble the Rolls:

   • Fill a large shallow dish or a skillet with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable (don’t soak it too long; it will continue to soften).
   • Place the softened rice paper on a clean surface. In the lower third of the wrapper, lay a few pieces of lettuce, a small handful of vermicelli noodles, a few pieces of shrimp, a few julienned carrots, cucumber, and a few herbs.
   • Fold the bottom of the rice paper over the filling, then fold in the sides, and roll tightly away from you to form a neat roll. Repeat with remaining ingredients.

6. Serve:

   • Arrange the finished rolls on a serving platter. Serve with the dipping sauce on the side.

Tips:

• You can customize the filling based on your preferences; try adding grilled chicken, tofu, or other vegetables.
• If you’re making these ahead of time, keep the rolls covered with a damp cloth to prevent them from drying out.