Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.

Lay wrapper flat; place 2 shrimp halves in a row across the center, add some cooled noodles, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side.

Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.

To make the chili sauce for dipping: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined.

To make the second sauce for dipping: Mix hoisin sauce and peanuts in a separate small bowl.

Serve spring rolls with the two sauce mixtures.