Stir the hoisin into the peanut sauce until marbled, then smooth.

Cook the vermicelli in hot water 3–4 minutes until just soft; drain and rinse under cold water so the strands stay separate.

Prep everything within arm's reach: carrot, cucumber, lettuce, herbs, halved shrimp, vermicelli.

Dip one rice paper wrapper in warm water a few seconds until it just starts to soften. Lay flat; layer fillings on the lower third — lettuce, vermicelli, carrot, cucumber, herbs, shrimp pink-side down. Fold the bottom over the fillings, tuck tight, fold in the sides, then roll to the top.

Line on a plate without touching; cover with a damp towel while you roll the rest. Cut in half on a diagonal and serve standing on cut ends beside the dip, with lime and cilantro. Serve within the hour.