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For peanut sauce, combine tamari, oil, peanut butter, mustard, vinegar, ginger, honey, chile flakes and 3 tablespoons water; set aside.
For spring rolls, soak noodles in very hot water until soft, about 15 minutes.
Quickly dip wrapper in hot water. Wrapper will feel rubbery.
Evenly divide and layer noodles, shrimp, carrot, sprouts, cucumber, lettuce, mint and cilantro on each wrapper.
Fold bottom of wrapper over ingredients.
Fold sides, roll up, place seam side down on plate.
Cover with additional dampened lettuce leaves to keep rolls from drying out.