Start by boiling some water in a kettle or a pot. Place the noodles into a large shallow bowl then pour just enough boiling water to cover the noodles. Allow them to soak while you prep the other ingredients.
Prep the shrimp and vegetables
Fully thaw the frozen cooked shrimp in a bowl with cold/lukewarm water. Drain the shrimp and set aside. Drain the noodles and return them to their bowl. Julienne the carrot and cucumber.
In a medium bowl, gently mix together the carrots, cucumber, any other veggies you decided to use, the fish sauce, sugar, and vinegar until they are well-combined.
Prep the wrappers
Place some lukewarm water into a second large shallow bowl. Very gently separate a rice paper wrapper from the pack. Some rice paper wrappers come with dividers to make it easy to lift and separate each one; some do not. Rice paper tears very easily, so take your time and concentrate during this step. Gently dip one wrapper into the bowl of water just until it's pliable. Then set it onto a cutting board or other surface covered with a clean tea towel.
Assemble the rolls
To the center of the prepared wrapper, place 3-4 shrimp in a row. On top of the shrimp, lay down a small amount of the vegetable mixture, just enough to cover the shrimp. Then top with the vermicelli noodles (if they were tightly wound they would measure out to be just about 2 tablespoons full). Finally, top with one mint leaf and one basil leaf. Use your best judgment in filling each roll: you don't want too much filling, otherwise the wrapper is more likely to tear and you'll have to start all over again. Fold in the sides to meet as close to the middle as they can, and then gently fold in the top and bottom until the bottom overlaps and seals in the roll. Set aside and continue assembling the other rolls.
Make the peanut sauce
In a medium bowl, whisk together the creamy peanut butter, soy sauce, vinegar, garlic, ginger, and boiling water until the sauce is smooth. Top with chopped peanuts, and serve as a dip along with the rolls.
Notes
Storage: Shrimp summer rolls are best eaten fresh, within a couple of hours of preparing. But they will keep in the fridge for up to 24 hours in plastic wrap or an airtight container.