Prepare ingredients: Cook vermicelli noodles as per package instructions. Boil pork until cooked through, then slice thinly. Peel and devein shrimp if not already done, then boil or steam until pink and cooked. Slice shrimp in half lengthwise. Prepare all vegetables and herbs.
Make the dipping sauce: In a small saucepan, combine hoisin sauce, peanut butter, water, rice vinegar, sugar, and minced garlic. Heat over low heat, stirring constantly, until the sauce is smooth and slightly thickened. If using, stir in chili garlic sauce. Set aside to cool.
Assemble spring rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for 15-20 seconds until softened but still firm.
Lay out wrapper: Lay the softened wrapper flat on a clean, damp surface.
Add fillings: Arrange 2-3 shrimp halves, cut side up, near the edge furthest from you. Place 2-3 slices of pork on top of the shrimp.
Add more fillings: On the edge closest to you, layer a small amount of vermicelli noodles, lettuce, mint, cilantro, bean sprouts, and cucumber. Do not overfill.
Fold: Fold the edge closest to you over the fillings, then fold in both sides.
Roll: Tightly roll the spring roll away from you, starting from the folded edge, until a tight cylinder is formed.
Repeat: Repeat the process with the remaining wrappers and fillings.
Serve: Serve the fresh spring rolls immediately with the peanut dipping sauce, garnished with crushed roasted peanuts.
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