Boil rice vermincelli for a few minutes, remove from heat and allow to soften to desired texture. Drain and allow to cool.

Mix cilantro and mint together, place in a small bowl.

Use a vegetable peeler to process the carrot down into long, thin strips. Place on a plate or work surface, along with bean sprouts and green onions. Set aside.

In a fry pan, saute shrimp in olive oil until shrimp is almost fully cooked. Sprinkle with curry and hot peppers, season with salt and pepper to taste. Saute until fully cooked, remove from heat.

Fill a large bowl with very hot water. Submerge one sheet of rice paper, then immediately submerge another one right on top of it. Wait 3 seconds, remove both sheets from water together, and smooth out on your clean work surface. While smoothing rice sheets out, be sure to push excess water out from between the sheets as you go.

Arrange a small handful of well drained, cooled vermicelli across the middle of the rice paper wrappers, leaving a couple of inches of wrapper on either end of the vermicelli pile.

Top with a small amount of bean sprouts

Sprinkle a little mint/cilantro mix over the bean sprouts, top with carrot pieces and shrimp.

Fold about ½ of the wrapper over the pile of filling, pulling it tightly against it. Fold one of the sides up over that fold.

Fold the other side over.

Holding the rice wrapper tightly against the filling, press to squeeze out any air that could be in with the filling, then tightly roll up the spring roll.

Repeat as necessary, serve with fish sauce.