Boil some water (I used my teapot) and pour over the noodles in a bowl. Allow them to sit for about 3 minutes (or until softened), then drain and run cool water over them.
Arrange all of your ingredients so they are easily accessed.
Fill a large container or skillet with some warm water, and dip one rice paper roll into it for about 5 seconds. If it's not completely malleable after 5 seconds, don't worry- the residual water will seep into it while you are assembling the rolls and make it easy to roll up.
Place the softened rice paper on a plate, and begin layering your ingredients on the bottom half of the paper. Begin with the noodles, then add the carrots, cucumbers, herbs, and finally the shrimp. Then, fold the sides of the rice paper over the filling and roll up like a burrito.
Repeat for the remaining rice paper rolls.
Mix all sauce ingredients together in a small bowl.
Serve rolls with the sauce for dipping.
For a vegan/vegetarian version, substitute tofu or edamame for the shrimp.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.