Boil shrimp (or chicken) and clear noodle for wrapping. Run rice paper under the faucet for a second or two, make sure all area has been rinsed with water. Set the rice paper on a plate until soft (takes less than a minute), then it is ready for wrapping. Place two Mint and Basil leaves on the lower half of the paper, place clear noodle on top of the leaves and then shrimp (or chicken) on top of the noodle. Fold paper and roll like you would with egg roll. The roll may seem soft and limpy at first, but it will firm up in a few minutes. Mix Hoisin Sauce with water to your taste, add peanut powder or crushed unsalted roasted peanut. Spring roll may be dipped in this sauce.