Prepare the dipping sauce by whisking the creamy peanut butter, tamari, lime juice, sriracha, and water in a small bowl until the texture is smooth and velvety.
Slice the cooked, peeled shrimp in half lengthwise to create thin pieces that will lay flat against the rice paper.
Julienne the cucumber, carrots, and red bell pepper into thin matchsticks about 3 inches long.
Fill a wide, shallow dish with warm water and submerge one rice paper sheet for 5 to 10 seconds until it becomes soft and pliable.
Lay the damp rice paper flat on a clean cutting board and place a few mint and cilantro leaves in the center, followed by 4 shrimp halves placed pink-side down.
Layer a portion of the cucumber, carrots, and bell peppers over the shrimp.
Fold the bottom edge of the rice paper over the filling, tuck in the left and right sides, and roll upward tightly to seal the spring roll.
Repeat the process with the remaining rice paper sheets and ingredients, then serve immediately with the peanut dipping sauce.