Shrimp and Vegetable Spring Rolls with Creamy Sriracha Dipping Sauce



8 large round rice paper wraps
1 cup (approximately) water
1 carrot
1/2 large english cucumber
24-32 medium cooked shrimp
1-2 cups fresh organic salad greens

for the creamy Sriracha dipping sauce:
1/2 cup light mayonnaise
1 tbsp Sriracha