Hydrate vermicelli noodles in boiling water for 5 minutes or until al dente, سپس drain and rinse under cold water to stop the cooking process.

Whisk peanut butter, hoisin sauce, soy sauce, honey, and chili garlic sauce in a small bowl while gradually adding warm water to achieve a smooth dipping consistency.

Submerge one rice paper wrapper in a shallow basin of warm water for 5 to 10 seconds until flexible but not overly saturated.

Place the hydrated wrapper on a clean, flat surface and arrange a lettuce leaf, a portion of noodles, carrots, and cucumber in the lower third.

Position 4 shrimp halves, cut-side up (pink-side down), and a selection of mint and cilantro in the center of the wrapper.

Fold the bottom edge of the wrapper tightly over the initial filling, fold in the lateral sides to encapsulate the contents, and continue rolling upward to complete the cylinder.

Repeat the assembly process for the remaining seven wrappers.

Serve immediately at room temperature with the prepared peanut sauce.