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In a medium bowl whisk together hoisin sauce, peanut butter, water, rice vinegar, and peanuts until smooth. Add more water if you would like the consistency thinner.
Transfer to a serving bowl and sprinkle with chopped peanuts.
In a medium pot bring 3 quarts of water to a boil. Add the dried rice noodles and cook until tender but not mushy, about 4 to 6 minutes or according to package directions. Transfer to a colander and rinse with cold water, refrigerate until ready to use. Do not discard water.
Bring the water to a boil, add shrimp and cook for 1 to 1 ½ minutes until shrimp is pink and opaque.
Immediately remove the shrimp from the water, drain and cool in the refrigerator.
Once cool, remove the shell if still attached and cut the shrimp lengthwise in half to give two pieces. Set aside.
Fill a pie dish or large bowl with cool water, large enough to hold the piece of rice paper.
Set a damp dish towel on a cutting board. Immerse one rice paper sheet into the water for 15 to 20 seconds.
Remove, shaking off excess water and lay flat on the damp cloth. The paper may still seem stiff, however, it will become pliable as you build each roll.
Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts.
Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern.
Lay 2 shrimp halves, cut side down, along the crease. Place a few cilantro and mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal.
Repeat with remaining wrappers. Store with seam side down. Serve immediately with the peanut dipping sauce.