Heat a medium saucepan with olive oil over medium-high heat. Add in baby shrimp, lime juice, salt, pepper, and cilantro. Cook until shrimp is opaque and fully cooked through. Taste and adjust seasoning as desired. Remove from heat and set aside until cool.
Place all of the ginger mango dipping sauce ingredients into a high-speed blender and blend on high until full combined. Place in a serving container and set aside until ready to eat.
Heat a small saucepan with water until boiling. Add in half the packet of rice noodles and cook for about 3 minutes, or following the package instructions. Drain and rinse under cold water. Place in a bowl and set near sliced vegetables.
Fill a pan with 1/2 cup of warm water and place near the cut vegetables, shrimp if using, and cooked noodles.
Set up a rolling station: cutting board, sliced veggies, shrimp, noodles, water filled skillet, and anything else you would like to add!
Start rolling! Add one sheet of rice paper to the warm water until it is pliable and no longer stiff (about 30 seconds). Take paper out of the water and place on a dry cutting board. Gently spread out the edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add 3 shrimp if using to form a horizontal line. Top with a small handful of vermicelli noodles and layer carrots, orange segments, mango, avocado, cucumber, fresh herbs, and anything else you are using on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Repeat with remaining rolls!
1. To make vegan, swap honey in the dressing for maple syrup and omit the shrimp!
2. Cover them with a damp paper towel, wrap in plastic wrap and refrigerate to store them for up to 3 days.