Preparation

1. Fill a medium-size saucepan with water and bring to a boil.
2. Remove from heat. Place noodles into a medium-size bowl, pour water over noodles to submerge and allow them to soak for 10 minutes. Drain and set aside on paper towels or clean dish towels. Cut through the noodles a few times to shorten to 2 - 3 inches. Set aside. Return saucepan to the heat with more water and bring to a simmer.
3. In a medium bowl, combine the vinegar, 1 teaspoon of the honey and 1 tablespoon of the fresh lime juice. Add the carrot, cucumber, jalapeno and bell pepper to the bowl and toss gently. Allow to steep for 10 minutes to pickle veggies. Drain the pickled vegetables and reserve the liquid.
4. Fill a large pie dish or shallow pan with the simmering water. Place ingredients in the following order: spring roll skins; seasoned rice noodles; pickled veggies; shrimp; cilantro, mint and basil. Place a clean damp dish towel or paper towel on the counter in front of the assembly area to create your work space.
5. Dip a spring roll skin into water in pie plate for 5 - 30 seconds or until it softens. Place skin onto dish towel, allowing excess water to be absorbed. Place a 1/2-inch layer of rice noodles, top with 1/6th of the pickled veggies, then the shrimp halves, top it with cilantro and mint. Roll paper tightly around filling, folding in the sides half way through the rolling process. Set onto damp paper towel and cover with another damp paper towel. Repeat process with remaining 5 rolls.
6. To the reserved pickling juice, whisk in the hoisin sauce, peanut butter, and red pepper flakes. Transfer the dipping sauce to a serving bowl. Cut rolls diagonally in half, place onto serving platter with dipping sauce on the side and serve.