Place rice noodles in a bowl and cover with cold water. Set aside.
Bring a small pot of water to boil. Salt water generously, drop shrimp in and cook until pink and opaque, about 1 minute. Remove and place into a bowl of ice water. Bend asparagus in half until the bottom woody end snaps off. Slice down the center vertically to get 2 very skinny spears.
Drop into water and boil until crisp-tender, 2 minutes. Remove and place into ice water with shrimp. Drain rice noodles and place into boiling water. Cook until tender, about 7 minutes and drain. While noodles are cooking, slice shrimp in half lengthwise.
To assemble spring rolls, place one spring roll wrapper into very warm water until it softens up. Remove and place onto work surface. Stack up shrimp, noodles, asparagus, green onions, carrot and cilantro on the bottom half of the wrapper. Fold up tightly, burrito-style and place on serving platter. Repeat until all wrappers have been filled.
For the sauce, mix all ingredients together until smooth in consistency. If the hot water doesn’t dissolve the sugar or create a smooth sauce, microwave 30 seconds. Pour into serving dish and place along side spring rolls. Serve cold.