For the Wrapper - In a large shallow bowl, add hot water (hot tap water should be fine).
Put the entire spring roll wrapper in the hot water for 20 seconds or until it starts to get soft.
Gently remove the wrapper from the water and lay it flat on to a plate or cutting board.
Set out all of the other ingredients by the spring roll wrapper. If the noodles are sticky, give them a quick rinse.
Filling the Wrappers - On the wrapper, lay a piece of lettuce just under the top (closest to you) center of the wrapper.
Then top the lettuce with small portions of bean thread noodles, cucumbers, bean sprouts, cilantro sprigs, and green onion. Put the carrot on last so it will show through the wrapper after rolling it.
Rolling the Wrappers - Gently roll the wrapper once over the vegetables (just one roll as tightly as possible).
Then lay 2 pieces of shrimp face down (with the colorful side down) so each piece is lying just in front of the veggies and just under the first roll.
Tuck in each piece of shrimp just a bit so they are between the piece of lettuce and the spring roll wrapper (this will be a “window” that will show off the pretty colors of the shrimp after rolling it).
Next fold over one side of the wrapper inwards about 1 inch. Then fold over the other side of the wrapper inwards about 1 inch.
Continue rolling the wrapper to form the fresh spring roll. Repeat this process for the remaining spring rolls.
The fresh spring rolls can be served whole or cut diagonally.
Serve with peanut sauce, soy sauce or teriyaki sauce.