In sauce pan, bring the 2 cups of water to a boil. Add shrimp and immediately remove from heat. Cover and "poach" until pink and opaque throughout, about 3 minutes. With a slotted spoon, transfer the shrimp to a bowl of ice water and let it cool for 3 minutes. Drain and cut each shrimp in half lengthwise. Refrigerate until ready to use.
In a heatproof bowl, combine the noodles and boiling water and soak for 10 minutes. Drain and return the noodles to the bowl. Add the carrot, cucumber, cabbage, bean sprouts, and cilantro. Toss gently to mix
Place a double thickness of paper towels on a work surface. Fill a large shallow baking dish with water. Place 1 spring roll wrapper in the water and soak until pliable, about 30 seconds. Carefully transfer the wrapper to paper towels and turn once to blot dry. Arrange 1/2 cup of noodle mixture on the bottom half of the wrapper.
Fold the bottom edge toward the center and roll up the wrapper halfway, making sure to wrap tightly around the filling. Tuck 2 basil leaf halves along the inside crease of the half rolled wrapper. Arrange 4 pieces of the shrimp, cut side up,along the crease. Fold the right and left edges of the wrapper over the fillings and finish rolling up. Repeat with remaining ingredients. Transfer rolls to a plate and cover with dampened paper towel.
TO MAKE SAUCE
Combine hoisin sauce, green onion, lime juice, fish sauce, peanut butter, red pepper flakes and brown sugar in small bowl. Stir until well blended.
To serve, cut the rolls in half on the diagonal and place on small individual plates. Pool sauce alongside each roll.