Place water, fish sauce, kosher salt, in a sauce pan. Bring it to a boil, then reduce to a simmer. Before adding shrimp, place the juice from lime in the sauce pan. Place shrimp into water & cook for one minute. Drain & place in refrigerator to cool.
In a mixing bowl add chili sauce, lime juice, fish sauce & salt. Whisk together until evenly mixed. Add noodles, carrots, cabbage & mint into mixing bowl. Toss to coat vegetables evenly with sauce. Set aside, place in refrigerator until ready to roll.
Take a cotton napkin & dampen with water, ring it out & lay it flat on cutting board. Place hot water in mixing bowl at the top of cutting board. Place all your roll ingredients within arms reach.
Place one rice paper round in the hot water & move around gently until it becomes pliable and loose. Gently pull it out & lay it flat on cotton napkin.
Place one half of a bibb lettuce leaf on the bottom end of the rice paper. Place 1 ½ oz of vegetable/noodle mix on top of bibb leaf. Place a few thai basil leaves on top, then a few cilantro leaves on top. Place 2 slices of mango on top end to end.
Place two shrimp on top of the mango. Take the bottom of the rice paper & lift it over the mix rolling it until it start to seal. Take the left side & fold it over like folding an envelope, & do the same with the right side to seal both ends. Then continue rolling from the bottom until the roll is sealed.
Repeat until you are out of ingredients. Cover with a lightly damp paper towel & refrigerate until ready to serve. Can be served with Chile Sauce, or Thai Peanut Dipping Sauce.