Bring a medium saucepan filled with water to a boil. Add rice noodles and shrimp; cook 2 minutes or until shrimp and noodles are done. Drain and rinse with cold water. Drain.
Add warm water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft.
Place wet Rice Paper Wrappers on a flat work surface such as a cutting board or a clean counter.
Place 3 shrimp on bottom third of sheet, leaving a 2-inch border. Top with Cabbage,Lettuce, 4 Mint Leaves, A few sticks of Carrot, Chili and 1/4 Cup Cooked Rice Noodles. THE AMOUNT OF OF CABBAGE AND LETTUCE YOU PUT IN YOUR ROLL IS UP TO YOU,DO NOT OVERLOAD!
Fold bottom of sheet over filling. Fold sides of sheet over filling; roll up, jelly-roll fashion, starting with filled side. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining wrappers, shrimp, cabbage, lettuce, mint, carrot, chilli, and noodles.
Combine green onions and remaining ingredients for the Sesame Soy Dipping Sauce in a small bowl, stirring with a whisk until sugar dissolves.
Combine all the ingredients for the Peanut Sauce together in a small bowl. Whisk it to mix well. Transfer bowl and garnish with the peanuts.
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