Vietnamese Fresh Spring Rolls

Gather all ingredients.

Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.

Lay wrapper flat; place 2 shrimp halves, some cooled noodles, lettuce, mint, cilantro, and basil in a line across middle of wrapper, leaving about 2 inches uncovered on each side.

Fold opposing uncovered sides of wrapper inward, then tightly roll 1 of the opposing edges of the wrapper around the filling. Repeat with remaining ingredients.

Combine water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl; set aside.

Combine hoisin sauce and peanuts in a separate small bowl; set aside.

Serve spring rolls with both sauces for dipping.