Begin by preparing the sauce.

For the sauce, combine the soy sauce, peanut butter, fish sauce, lime zest, lime juice, and white granulated sugar.

Mix until all of the sauce ingredients are completely incorporated.

Taste, and add more lime juice, sugar, or soy sauce/fish sauce to balance the flavors to your liking.

Set the prepared dipping sauce aside for later.

Remove the heads, peels, and intestines from each shrimp.

Cut the shrimp into quarters, and mix the cut shrimp in a medium-sized mixing bowl with the sambal oelek, or Indonesian chili paste.

Set the shrimp aside for later.

Prepare your remaining ingredients, including the washed and drained mung bean sprouts, sliced romaine lettuce, and cut carrots and cucumber.

When you are ready to assemble your spring rolls, rehydrated the rice paper sheets in cold water for twenty seconds, and then carefully transfer the rehydrated rice paper sheet to a flat surface.

In the center of the rice paper roll, add a small amount of the fresh cilantro, fresh mint, spicy shrimp, mung bean sprouts, romaine lettuce, carrots, and cucumbers.

Carefully roll the spring roll up like you would roll a burrito, with the ingredients tightly wrapped inside of the rice paper.

Repeat the process with the remaining rice paper sheets and ingredients.

Serve the spring rolls with the dipping sauce that you prepared earlier, in addition to some fresh lime wedges.