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1
Soak the noodles in hot water to cover in a heatproof bowl until theyre softened, about 15 minutes.
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2
Drain and transfer to a medium bowl.
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3
Add the cabbage, carrot, cucumber, mint, basil, cilantro, and scallions to the noodles and toss together.
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4
Season lightly with salt and the vinegar.
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5
Set the noodle salad aside.
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6
Fill a large bowl or pie plate with warm water.
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7
Slide a rice paper wrapper into the water and press with your fingertips to submerge it.
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8
Lift the wrapper out with both hands, flip it, and place it back into the water.
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9
Continue flipping and soaking until the wrapper is soft and pliable, about 30 seconds, then lay it flat on a kitchen towel or several layers of paper towels.
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10
Working with one at a time, lay a rice paper wrapper on your work surface.
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11
Arrange 3 shrimp halves in a row near one edge of the wrapper.
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12
Top with about 1/2 cup (a three-finger pinch) of the noodle salad, then roll the nearest edge of the wrapper over the filling.
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13
Fold in the sides of the wrapper and continue to roll up to seal.
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14
Transfer, shrimp-side up, to a platter.
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15
Repeat with the remaining wrappers, shrimp, and noodle salad until you have 12 rolls.
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16
Chill, draped with a damp paper towel, for up to 1 hour.
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17
Halve the rolls crosswise at an angle; serve with fish sauce and hoisin sauces for dipping.
