Cook the shrimp in boiling water until pink and opaque, about 2-3 minutes. Drain and cool.

Prepare the rice vermicelli noodles according to package instructions. Drain and set aside.

Julienne the carrot and cucumber, and shred the lettuce.

Chop the mint and cilantro leaves.

Fill a large bowl with warm water. Dip a rice paper sheet into the water for about 10-15 seconds until soft.

Lay the softened rice paper on a clean surface. Place a small amount of shrimp, noodles, lettuce, carrot, cucumber, mint, and cilantro in the center.

Fold the sides of the rice paper over the filling, then roll tightly from the bottom to the top.

Repeat with remaining ingredients.

In a small bowl, mix hoisin sauce, peanut butter, water, and lime juice until smooth.

Serve the spring rolls with the dipping sauce garnished with crushed peanuts.