Cook the vermicelli according to the package directions and drain. Cut into smaller pieces with kitchen scissors. Leave it out, ideally for a couple of hours, so that it is room temperature and "tacky".
Mix equal parts peanut butter and hoisin sauce. Add chili sauce to taste. Add water so that it achieves the desired consistency.
Dip the rice paper in a large bowl of room temperature water. Let the excess water drip off, then place on a plate. Wait until the water absorbs into the paper, leaving it soft and supple.
Place whatever ingredients you would like in the middle of the rice paper. To make it look like at the restaurants, put 4 shrimps on the bottom layer, with a piece of lettuce above it.
Fold in the two sides, and roll up the rice paper like a fajita.
If preparing many rolls, place on a tray and cover with a damp towel. They will stay fresh for several hours.
