Prepare the dipping sauce: In a small bowl, mix fish sauce, lime juice, sugar, minced garlic, and chopped chili. Stir until sugar dissolves. Set aside.

Prep all fillings: Cook and halve the shrimp, cook the rice noodles, and julienne the carrot and cucumber. Wash and dry all herbs.

Soak rice paper: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds until pliable but still slightly firm.

Assemble rolls: Lay the softened wrapper on a clean surface. Place a few shrimp halves in the center, followed by noodles, vegetables, and herbs.

Roll tightly: Fold the sides of the wrapper over the filling, then roll from the bottom up, keeping the roll as tight as possible without tearing the wrapper.

Repeat: Continue with remaining wrappers and fillings. Keep finished rolls covered with a damp towel to prevent drying.

Serve immediately with the prepared dipping sauce.