First, check to see if the water in your large circular bowl is still warm. If not, simply add more hot water. Once the temperature of the water rises again, dip one sheet of rice paper into the water for 10 seconds or less. Don't wait to long, however, because it will become too sticky to work with. Take the rice paper out when it starts to look translucent and feels soft. Put the rice paper onto your cutting board.
First, start with putting a handful of the vermicelli noodles 3/4 of the way down on the rice paper. Then proceed to stack the other ingredients (protein and vegetables) ontop of the noodles preferably with the lettuce on the very top to hold everything together.
Now that you have all of the ingredients inside the rice paper, begin to roll the rice paper from the bottom (nearest to you) and work your way up. Make sure to roll it tightly as you don't want any of the ingredients to fall out. Once you reach the half-way point of the rice paper, tuck in both sides of the rice paper like you would a burrito. Then, proceed to roll.
Repeat steps 9-11 until you have multiple spring rolls and/or run out of ingredients. Cover the made springrolls with plastic-wrap or put into an air-tight container as you make them. This will prevent the rice paper wrapper from hardening and becoming unpleasant to eat.
Using the small sauce bowl that was put aside earlier, fill with 1.5 cup of hoisin sauce and 1 or 2 tablespoons of spicy sriracha sauce. Grab the dry roasted peanuts and roughly chop or grind them (if you are allergic to peanuts, omit them). Then, add the peanuts into the sauce mixture along with 1 or 2 tablespoons of cold water. Finally, mix all of the ingredients togther and you have a sweet, salty, and spicy sauce!
Now that you've done all the hard work of rolling each spring roll, you can finally dip one in sauce and enjoy its refreshing taste. These springrolls are best eaten fresh, however, if you must store them for later, wrap them individually in plastic or put in an air-tight container and refridgerate them.