Prepare the dipping sauce by whisking the almond butter, coconut aminos, grated fresh ginger, lime juice, and garlic powder in a small bowl until smooth and creamy.
Slice the cooked, peeled, and deveined shrimp in half lengthwise to create thin strips that will lay flat in the rolls.
Fill a wide, shallow dish with warm water and submerge one rice paper wrapper for about 5 to 10 seconds until it becomes soft and pliable.
Lay the damp wrapper flat on a clean work surface or cutting board.
Place a few mint and cilantro leaves in the center of the wrapper, then top with two or three shrimp halves.
Layer a portion of the julienned cucumber, shredded carrots, and sliced red bell pepper over the shrimp.
Carefully fold the bottom of the rice paper over the filling, tuck in the left and right sides, and roll tightly upward to seal the spring roll.
Repeat the process for the remaining three wrappers and serve immediately with the prepared almond dipping sauce.