Vietnamese Fresh Spring Rolls

 2 oz rice vermicelli noodles
8 dried rice paper sheets, dried not frozen
8 jumbo cooked shrimp, peeled, deveined and halved lengthwise
3 Tbsp finely chopped fresh mint leaves
3 Tbsp finely chopped fresh cilantro
4 tsp finely chopped fresh thai basil
2 large romaine leaves, chopped
Dipping sauce:
1/4 cup water
2 Tbsp sugar
2 Tbsp lime juice
4 tsp fish sauce
1/2 tsp garlic chili sauce
1 clove garlic, minced
3 Tbsp hoisin sauce
1 tsp finely chopped peanuts

Cook noodles until al dente, 3-5 minutes.  Drain and rinse noodles and drain again.  Cot noodles into shorter pieces.  Fill a large baking dish with hot water.  Dip 1 rice paper sheet briefly into water to soften slightly, about 1 second, then lay on a work surface.  Arrange 2 shrimp halves over half of sheet closest to you, then sprinkle with about 3 Tbsp noodle, 1 rounded tsp each of mint and cilantro, 1/2 tsp basil and 2 Tbsp lettuce, leaving 2 inches uncovered on each side.  Starting with bottom edge, begin to roll up sheet tightly around filling.  After 1 roll, fold in ends of rice paper like a burrito, then finish rolling.  

Stir together water, sugar, lime juice, fish sauce, chili sauce, and garlic in a small bowl until sugar dissolves.  Stir together hoisin and peanuts in another small bowl.  Serve with rolls.