Bring a medium saucepan of water to a boil. Boil the rice 3-5 minutes, or until al dente, and drain.

Fill a pie pan with warm-hot water. Dip one wrapper into the water for 4_6 seconds to soften. Lay wrapper flat. In a row across the center, place 4 shrimp halves down, a handful of rice, basil, mint, cilantro and lettuce, leaving about 2" uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat to make the rest.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

In another small bowl, mix the hoisin sauce and peanuts.

Serve the spring rolls with the fish sauce and hoisin sauce mixtures.