Prepare the dipping sauce by whisking together the almond butter, coconut aminos, lime juice, grated fresh ginger, and garlic powder in a small bowl until smooth.
Slice the cooked shrimp in half lengthwise so they lay flat when rolling.
Julienne the carrots and cucumber into thin matchsticks and shred the romaine lettuce.
Fill a large shallow bowl with warm water. Dip one rice paper sheet into the water for about 5-10 seconds until it begins to soften, then lay it flat on a clean damp surface.
Place a few pieces of shrimp in the center of the wrapper, followed by a small handful of lettuce, carrots, cucumber, cilantro, and mint.
Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly like a burrito.
Repeat the process for the remaining three wrappers and serve immediately with the almond dipping sauce.