Bring a pot of salted water to a boil over high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque—don't overcook or they'll become tough and rubbery. Immediately transfer the cooked shrimp to an ice bath and let them chill for 5 minutes to stop the cooking process. Once cooled, drain well and pat dry with paper towels. Slice each shrimp in half lengthwise as specified in the ingredients.

In a small bowl, whisk together the hoisin sauce, peanut butter, rice wine vinegar, soy sauce, and toasted sesame oil. Add the garlic powder and onion powder, stirring until smooth and well combined. I like to taste the sauce and adjust the balance—if it's too thick, I add a splash of water; if it needs more depth, a touch more soy sauce does the trick. Set the sauce aside at room temperature.

Bring a pot of water to boil and cook the rice maifun noodles according to package directions, usually 4-5 minutes. Drain and rinse under cold water to stop cooking and prevent sticking, then set aside. While the noodles cook, prepare all your other components: toss the shredded butter lettuce with the chopped cilantro, Thai basil, and fresh mint along with the 1/2 teaspoon sugar—this brings out the herbs' flavors and adds a subtle sweetness to each roll. Arrange the scallions, bean sprouts, and cooked noodles in separate bowls for easy assembly. Having everything prepped and ready makes rolling much faster and less stressful.

Fill a shallow bowl with hot water. Working with one rice paper at a time, submerge it in the hot water for about 30 seconds to 1 minute until it becomes pliable but still slightly firm—oversoaking makes them tear. Lay the softened wrapper on a clean, flat surface. Place a small handful of the herb-lettuce mixture from Step 3 along the bottom third of the wrapper, leaving space on the sides. Layer a small portion of cooked noodles on top, then a few bean sprouts. Fold the bottom of the wrapper tightly over the filling, then fold in the left and right sides. Place 2-3 halved shrimp from Step 1 in the center of the roll, then continue rolling tightly toward the top until sealed. Place seam-side down on a plate and repeat with remaining wrappers and fillings.

Arrange the finished rolls on a serving platter, placing them seam-side down. Serve immediately while the rolls are still fresh and tender, with the peanut dipping sauce from Step 2 on the side for dunking.