Bring water to a boil in a medium saucepan. Boil rice vermicelli for 3-5 minutes, or until al dente, then drain.

With the warm water, fill a large bowl. Dip one wrapper into the water for a second to soften. Lay the wrapper flat. In a row across the center place 2 shrimp (halves), a hand full of vermicelli, mint, cilantro, basil, and lettuce. Leave 2 inches uncovered on each side. Fold the uncovered sides in, and tightly roll the wrapper by starting at the end with the lettuce. Repeat with the rest of your ingredients.

In a small bowl, mix your water, garlic, lime juice, fish sauce, sugar, and chile sauce.

In a different bow, mix the peanuts and hoisin sauce.

Serve the spring rolls with the fish sauce and hoisin sauce mixtures.