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First, make the pickled carrots. In a medium bowl, combine the sugar, water, salt, and vinegar. Add the carrots to the mixture, toss to coat well, and then let the carrots soak for at least 1 hour.
In the meantime, prepare the noodles according to the package instructions.
Fill a wide, shallow bowl with about 1 inch of warm water. Soak one wrapper at a time in the warm water for 10 to 15 seconds, just until it becomes soft and pliable.
Transfer the wrapper to a plate or cutting board and add a lettuce leaf on top in the center. Next add a few carrot sticks, a few cucumber sticks, some of the shredded cabbage, some of the noodles, and then a few leaves of mint and cilantro. Add edible flowers, too, if using.
Fold one side of the rice paper wrapper over the filling and then the other side. Roll the wrapper up around the filling, making sure it is tight, but being careful not to tear the wrapper.
Set the filled rolls on a platter, seam side down.
Repeat this process until all of the filling and wrappers have been used up.
To serve, cut each roll in half. Garnish with extra herbs and edible flowers, if you like.
Serve immediately with peanut sauce for dipping.
In a medium bowl, stir together all of the ingredients until well combined.
Serve at room temperature.