• In a large pot, bring water to a boil. Remove from heat and add rice noodles. Let sit until tender, 5-10 minutes. Drain, rinse with cold water, drain again, and set aside. Place each ingredient in a separate bowl around your work station. Fill a wide (at least 9 inch) pan or bowl with hot water, 1/2-1 inch deep.
• Working with 1 sheet at a time, place rice paper wrapper in hot water and press to submerge for 15 seconds. Remove from water, lifting up to remove excess water. Place on work surface.
• On the bottom third of the sheet, place about 1/4 cup of the rice noodles, a few pieces of lettuce, mint, cilantro, and green onion slices.
• Lift the edge of the wrapper closest to the ingredients and roll over once, tucking and closing in the filling. Tightly fold in the sides and place 2 shrimp halves, cut side down, side by side on the roll. Finish rolling up the wrapper, enclosing the shrimp. Set on serving plate, seam side down. Repeat with remaining wrappers.
• Serve immediately with dipping sauce.

Hoisin Peanut Dipping Sauce:

• In a blender, add the hoisin sauce, peanut butter, vinegar, garlic, and chili. Blend until well combined. If the sauce is too thick, blend in about 1/4 cup warm water. Serve with salad rolls.