Prep. Cook rice vermicelli according to package directions. Rinse under cold water and drain. Prepare all vegetables and herbs and lay them out within reach.

Dip. Fill a shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until pliable but still slightly firm (it will continue to soften). Lay flat on a damp cutting board.

Roll. Place a small handful of noodles, lettuce, carrots, cucumber, and herbs in the center. Lay 4 shrimp halves across the top. Fold the bottom edge up over the filling, fold in the sides, and roll tightly like a burrito.

Sauce. Whisk together peanut butter, hoisin sauce, sriracha, warm water, and lime juice until smooth. Serve the rolls with the peanut dipping sauce on the side.