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Cook the Noodles In a medium saucepan cook noodles in boiling, lightly salted water just until tender, 2 to 3 minutes; drain. Rinse with cold water; drain again. Using kitchen scissors, snip noodles into small pieces.
Prepare the Filling For filling, in a medium bowl combine greens from salad kit and salt. With clean hands, massage greens until cabbage is a shade darker and starts to lose volume, 1 to 2 minutes. Stir in fresh herbs.
Assemble the Spring Rolls To assemble rolls, fill a large shallow dish with warm water. Working with one rice paper at a time, quickly dip rice paper into water until moistened and pliable. (Rice paper will still be firm but continue to soften during assembly.) Transfer to a work surface. Place four shrimp across lower third of softened rice paper. Top with a heaping ⅓ cup of the greens mixture and about 3 Tbsp. of the vermicelli noodles. Fold bottom of rice paper over filling. Fold in sides; roll up tightly. Place, seam side down, on a plate. Repeat with remaining rice papers, shrimp, filling, and noodles.
Prepare the Sauce and Serve If you like, make a dipping sauce: In a small bowl whisk together peanut butter, soy sauce, and dressing from salad kit. Garnish with almonds from salad kit. Serve with spring rolls.