Bring a medium pot of water to boil. Add shrimp and poach for 3-4 minutes until they turn pink and reach an internal temperature of 75°C. Drain and place in ice water to stop cooking. Once cooled, slice each shrimp in half lengthwise.

Cook rice vermicelli according to package instructions, drain, rinse with cold water, and set aside.

Prepare the peanut dipping sauce by whisking together peanut butter, hoisin sauce, soy sauce, rice vinegar, warm water, sesame oil, garlic, and lime juice until smooth. Set aside.

Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until pliable but not too soft.

Lay the softened rice paper on a clean damp surface. Place a lettuce leaf on the lower third, then add a small handful of vermicelli, julienned carrot, cucumber, and fresh herbs.

Fold the bottom edge over the filling, then fold in the sides tightly. Place 3-4 shrimp halves pink-side down along the fold line, then continue rolling tightly to seal.

Repeat with remaining wrappers and filling ingredients to make 8 rolls total.

Slice each roll in half diagonally and serve immediately with peanut dipping sauce, garnished with crushed peanuts.