In small bowl, whisk first 3 ingredients together. Set aside. prepare rice sticks according to package directions; drain well. For easy assembly, have lettuce, mint, cilantro, carrot, mango and shrimp prepped and ready to go.
Building on spring roll at a time, place spring roll wrappers, one-at-a-time, in a large bowl of hot water for 10-15 seconds or until soft and pliable. Carefully remove and lay out on a clean working surface.
Divide rice sticks, lettuce, mint, cilantro, carrots, mango and shrimp on wrapper, keeping all ingredients on one half of wrapper. Gently lift the edge of wrapper under ingredients and begin rolling; gently tuck in ends and finish rolling up. Repeat for remaining spring rolls.
Cut in half and serve with small dipping bowls of Honey Teriyaki dipping sauce.
Makes 6-8 servings.
Make ahead: Prepare step 1 up to 1 day ahead and place in separate storage containers in refrigerator. Continue with step 2 up to 2 hours ahead.