Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp two to three minutes, or until opaque.

Drain, allow to cool slightly, and pat dry with a paper towel. Peel, devein, and slice in half.

Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately ten minutes, to an internal temperature of one hundred forty-five degrees Fahrenheit.

Allow to cool, and slice into thin strips.

Bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately seven to eight minutes. Strain and rinse to prevent sticking.

Fill a medium bowl with warm water. Dip each wrapper in water for about thirty seconds until soft and flexible.

Lay wrapper on a flat surface, and place two basil leaves in center, side by side, about two inches from the edge of wrapper.

Lay four to five shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles.

Sprinkle with cilantro, mint, and top with bean sprouts.

Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The result should be a roll approximately one to one and one-half inches thick.

Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat.

Bring to a boil, and immediately remove from heat.

Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.