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1
Bring 4 quarts of water to a boil in a large pot.
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2
Remove the boiling water from the heat, add the rice noodles, and let stand, stirring occasionally, until the noodles are tender, about 10 minutes.
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3
Drain and transfer noodles to a medium bowl.
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4
Whisk the lime juice, fish sauce, and sugar together in small bowl until the sugar dissolves.
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5
Toss 2 tablespoons of the lime juice mixture with the noodles.
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6
In a medium bowl, toss 1 more tablespoon of the lime juice mixture with the carrot, peanuts, and chiles.
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7
In small bowl, toss the remaining 1 tablespoon lime juice mixture with the cucumber.
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8
Spread a clean, damp kitchen towel on a work surface.
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9
Fill a 9-inch pie plate with 1 inch of room temperature water.
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10
Working with one rice paper wrapper at a time, immerse each wrapper in water until just pliable, about 2 minutes, then lay the softened wrapper on the towel.
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11
Scatter about 6 mint leaves and 6 cilantro leaves over the wrapper.
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12
Arrange 5 cucumber sticks horizontally on wrapper and top with 1 tablespoon of the carrot mixture, 2 tablespoons of the lettuce, 2 1/2 tablespoons of the noodles, and 2 shrimp halves.
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13
To wrap the spring rolls, fold up bottom 2-inch border of wrapper over filling.
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14
Fold left, then right edge of wrapper over filling. Roll filling to top edge of wrapper to form tight cylinder.
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15
Then transfer to a serving platter and cover with a second damp kitchen towel.
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16
Repeat with the remaining rice paper wrappers and filling ingredients. (The covered spring rolls can be refrigerated for up to 4 hours.).
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17
Serve with the peanut dipping sauce.
