Prepare the Dipping Sauce: Pick your dipping sauce of choice above and mix all the sauce ingredients together. Taste the sauce and adjust the seasonings as necessary.

Prepare the Shrimp: Fill a medium saucepan or small pot with water and bring it to boil on high heat. Once the water boils, add the shrimp and cook for 2 minutes. Remove the shrimp from the water and let them cool for 5 minutes. Peel the shells from the shrimp. Lay a shrimp on its side on a chopping board and slice the shrimp in half, horizontally.

Prepare the Noodles: Fill a large saucepan or small pot with water and bring it to boil on high heat. Turn off the heat. Let the noodles sit in the hot water for about 5 to 8 minutes. Once the noodles have softened, drain and rinse the noodles under cold water.

Set Up Spring Roll Station: Fill a large bowl with lukewarm water to wet the rice paper sheets. Transfer all the vegetables, shrimp, herbs, and noodles into bowls and arrange them on your work top.

Roll the Spring Rolls: Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface. Lay the wet rice paper on your work surface. Place a piece of butter lettuce close to the bottom edge of the rice paper. Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper, and mint leaves over the center of the lettuce leaf. Arrange 3 pieces of shrimp about 1 ½ to 2 inches below the top edge of the rice paper. Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.

Serve the spring rolls with the dipping sauce.