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Bring a medium pot of water to a boil over high heat. Remove from heat and add rice noodles. Let soften for about 10 minutes. Drain thoroughly, rinse under cold water, and drain again.
Arrange carrots, scallions, cucumber, sprouts and herbs on a platter. Put shrimp, noodles and peanuts in bowls. Stack lettuce leaves on a plate.
Make the dipping sauce by combining the chili and lime juice in a small bowl. Add the sugar, fish sauce, carrot and garlic and stir until the sugar dissolves. Serve in small bowls.
For lettuce wraps, pile some of each ingredient on a lettuce leaf. Roll or fold the leaf around the ingredients, forming a package. Serve with dipping sauce.
For spring rolls, dip a wrapper in hot water for about 10 seconds. Spread on a cutting board or plate and layer ingredients on bottom third of wrapper. Fold the bottom of the wrapper up over the ingredients. Fold in sides, then continue rolling up. Place seam side down on plate. Serve with dipping sauce.