Directions

1. Combine fish sauce, lime juice and sugar in a small bowl.
2. Combine carrot, peanuts (if using) and jalapeño in small bowl. Add the remaining 1 tablespoon fish sauce mixture; toss to combine.
3. Bring 1/2 gallon of water to a boil in a large pot set over high heat. Add 1 tablespoon soy sauce. Add the shrimp and cook until just firm, 2-3 minutes. Transfer the shrimp to a cutting board and when cool enough to handle, peel, and cut them in half lengthwise. Set aside.
4. Return the water-soy sauce to a boil. Add rice stick noodles to the hot soy-water. Cook until tender, approximately 3 minutes. Drain noodles and rinse under cold running water until cool. Drain again and transfer to a bowl; add the remaining fish sauce mixture and toss gently. Use kitchen shears to cut the noodles into 2-inch pieces; set aside.
5. Spread clean, damp kitchen towel on work surface. Fill 9-inch pie plate with 1-inch room-temperature water. Working one at a time, immerse each wrapper in water until just pliable, about 5 seconds; lay softened wrapper on towel. Place a lettuce leaf on lower half of wrapper, one half inch from edge. (Fold lettuce if needed.) Arrange 5 cucumber sticks horizontally on wrapper, top with 1 tablespoon carrot mixture, then arrange a scant 1/4 cup noodles on top of carrot mixture. Scatter 6 basil or mint leaves and 6 cilantro leaves over wrapper.
6. Bring the bottom edge of the wrapper tightly over the filling, and then fold in the 2 sides. Place shrimp halves cut-side up directly on remaining section of wrapper, so that the shrimp will be visible when filling is rolled up. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined half sheet pan and cover with a damp towel. Repeat with the remaining wrappers until the filling is gone. Serve with Dipping Sauce.
7. To make the sauces: Combine all ingredients for each sauce in a small bowl and whisk until combined. Serve at room temperature. Refrigerate leftover sauce.