• Cook the rice noodles according to package instructions, then drain and rinse under cold water. Set aside.
• Julienne the carrot and cucumber into thin, even strips.
• Dip rice paper wrapper into shallow dish with water for about 5-10 seconds until just soft but still slightly firm (it will continue to soften as you work).
• Carefully lay the softened wrapper on a non-stick surface.

Assemble the Spring Rolls:

• Place 2-3 shrimp halves in the center of the wrapper.
• Add a small handful of rice noodles, followed by carrot, cucumber, and fresh herbs.
• Layer a few edible flowers for a pop of color.
• Fold the sides of the rice paper over the filling, then roll tightly from the bottom up, like a burrito. Repeat with the remaining wrappers and fillings.

Dipping Sauce:

• In a small bowl, whisk together the hoisin sauce, peanut butter, soy sauce, and rice vinegar.
• Add water as needed to achieve your desired consistency.
• Garnish with crushed peanuts and chili flakes if desired.
• Arrange the spring rolls on a platter, showcasing the vibrant colors of the shrimp and edible flowers.
• Serve with the dipping sauce on the side.