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1
In a saucepan, bring the 2 cups water to a boil.
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2
Add the shrimp and immediately remove the saucepan from the heat.
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3
Cover and poach until pink and opaque throughout, about 3 minutes.
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4
With a slotted spoon, transfer the shrimp to a bowl of ice water and let cool for 3 minutes.
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5
Drain and cut each shrimp in half lengthwise.
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6
Refrigerate until ready to use.
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7
In a heatproof bowl, combine the noodles and boiling water and soak for 10 minutes.
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8
Drain and return the noodles to the bowl.
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9
Add the carrot, cucumber, cabbage, bean spouts and cilantro.
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10
Toss gently to mix.
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11
Place a double thickness of paper towels on a work surface.
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12
Fill a large, shallow baking dish with water.
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13
Place 1 rice-paper round in the water and soak until pliable, about 30 seconds.
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14
Carefully transfer the wrapper to the paper towels and turn once to blot dry.
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15
Arrange 1/2 cup of the noodle mixture on the bottom half of the wrapper.
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16
Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling.
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17
Tuck 2 basil leaf halves along the inside crease of the half-rolled wrapper.
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18
Arrange 4 pieces of the shrimp, cut sides up, along the crease.
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19
Fold the right and left edges of the wrapper over the filling and finish rolling up.
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20
Repeat with the remaining wrappers, filling, basil and shrimp.
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21
Transfer the rolls to a plate and cover with dampened paper towels.
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22
To make the sauce, combine the hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar in a small bowl.
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23
Stir until well blended.
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24
To serve, cut the rolls in half on the diagonal and place on small individual plates.
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25
Pool the sauce alongside each roll.
