Soak the rice wraps in cold water to rehydrate them.
Let the rice wraps rest, interleaved with damp cloths, for 1 to 2 minutes.
 
In a pot, cook the rice noodles in boiling water for 1 minute and refresh to stop cooking. Drain.
 
 
To form the rolls: place at the bottom of each rice wrap: 1/2 lettuce leaf, 3 mint leaves, 1 sprig of coriander, and 15 ml (1 tablespoon) of rice noodles, some sprouts, and grated carrots.
Fold the 2 ends over the filling, roll 1/4 turn, place the shrimp along the rice wrap, and continue rolling to enclose everything in the rice wrap.