Fresh Spring Rolls— Goi Cuon

Name: Fresh Spring Rolls— Goi Cuon
Ingredients: 3 ounces dried rice vermicelli; 2 1⁄2 tablespoons fresh lime juice; 1 1⁄2 tablespoons fish sauce; 1 teaspoon sugar; 1 large carrot, peeled and grated on the large holes of a box grater; 2 fresh chili peppers, minced (Thai, serrano, or jalapeno, seeds and ribs removed ); 1⁄3 cup roasted unsalted peanuts, coarsely chopped; 1 large cucumber, peeled, seeded, and sliced into 2-inch-long matchsticks; 8 round rice paper sheets (8 inches in diameter); 1⁄2 cup loosely packed fresh mint leaves, large leaves torn into pieces; 1⁄2 cup loosely packed fresh cilantro leaves, stems removed; 4 large leaves red leaf lettuce or 4 large boston lettuce, halved lengthwise and sliced thin; 1⁄2 lb cooked extra-large shrimp, chilled and sliced in half lengthwise (21 to 25 per pound)