Cook the shrimp in simmering water for approximately 2–3 minutes, until pink and opaque. Drain, cool, peel and devein if needed, then slice each shrimp in half lengthwise; precooked shrimp only need to be prepared and halved.

Soak or cook the rice vermicelli according to the package directions, usually for 3–5 minutes in boiling water. Drain, rinse with cold water, and cut into shorter lengths if needed.

Cut the cucumber and carrot into thin matchsticks, wash and dry the lettuce and herbs, and measure the bean sprouts if using. Keep the prepared ingredients as dry as possible so the rice paper remains manageable.

Whisk the hoisin sauce, peanut butter, warm water, rice vinegar or lime juice, sugar, garlic, and optional chili sauce until smooth. Add a little more water if needed, then sprinkle with the chopped roasted peanuts.

Fill a shallow dish with warm water. Dip one rice-paper wrapper in the water for about 5–10 seconds, place it on a clean, slightly damp work surface while it is still somewhat firm, and let it continue softening.

Place two shrimp halves near the lower third of the wrapper with the cut side facing up. Add a small bundle of noodles, one lettuce leaf, cucumber, carrot, optional bean sprouts, mint, cilantro, and Thai basil.

Fold the bottom edge over the filling, fold in both sides, and roll tightly like a burrito. Repeat with the remaining wrappers and filling, keeping completed rolls separated on a lightly damp towel or plastic wrap.

Serve the summer rolls immediately with the hoisin-peanut dipping sauce. Dip each roll just before eating for the best wrapper texture and freshest crunch.