Place the rice noodles in a large bowl, cover with warm water and leave to steep for 15 minutes. Cook for 3 minutes in a saucepan of boiling salted water. Drain.
Wash and dry the salad leaves and bean sprouts.
Soften the spring roll wrappers by dipping them briefly in a plate of lightly sugared water, then wipe off the moisture and lay them flat on the work-surface.
Place a little grated carrot, some shrimps, noodles, a few bean sprouts and a sprinkling of mint and coriander on each wrapper. Fold the sides towards the middle and roll the spring rolls up tightly.
Tuck a sliver of spring onion into the top of each spring roll and serve with chilli sauce.