Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Ingredients: 16 pieces medium-sized shrimp peeled and deveined (about 1/2 lb. 31-35 count); 1.5-2 ounces dried rice stick noodles (I used 1/4 of a 6-ounce package.); 8 rice paper wrappers (round); 1/2 cup mung bean sprouts (or bean sprouts); 16 small sprigs cilantro; 16 mint leaves; 16 basil leaves; 1/2 cup English or seedless cucumber julienned or matchsticks; 1 scallion or green onion thinly sliced; 1 serrano chile thinly sliced (optional); 1-2 cups tender lettuce leaves (I used a spring mix)