Bring a medium saucepan of water to the boil. Boil rice vermicelli for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don't stick.
Fill a large bowl with warm water. Dip one wrapper into the water for 1 second to soften. Lay wrapper flat. In a row across the centre, place 2 prawn halves, a handful of noodles, basil, mint, coriander and lettuce, leaving about 5cm (2 in) uncovered on each side.
Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chilli sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.