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DIRECTIONS

Soak the noodles in hot water to cover until soft and pliable, about 30 minutes. Snip them into 2-inch lengths and drain. Make the sauce and set it aside.
Using a vegetable peeler, peel the carrot right down to the core, making long, thin strips. Combine them with the noodles, bean sprouts, cabbage, scallions, herbs, and sugar. Smash the garlic in a mortar or food processor with a pinch of salt and chiles to make a paste, then stir in the lime juice. Toss with the vegetables.
Fill a bowl with warm water and spread a clean towel on the counter. Working with one paper at a time, slip it into the water and soak until soft and pliable, about 10 seconds, then remove and set on the towel. Mound some of the vegetable mixture at one end of the rice paper, roll it over once, fold over the sides, and roll to the end, making a neat little package. When all are done, slice the large rolls in half and stand them, cut side up, on a plate lined with lettuce leaves. Leave small rolls whole. Use the lettuce as an additional wrapper, to keep all the ingredients neatly contained. If the spring rolls aren't to be served right away, cover them with a barely damp towel and refrigerate. Serve with the sauce.
Combine all the ingredients and let stand 10 minutes before using.