Heat canola oil in a pan over medium-high heat. Add the sriracha, shrimp, salt and pepper. Cook shrimp until opaque and cooked through completely. Transfer to a plate and let cool. Refrigerate until needed.Prepare noodles according to package instructions. Drain and rinse thoroughly in cold water. Place noodles in a bowl and toss with sesame oil. Assemble: Dip a spring roll wrapper into warm water. Once soft and pliable, place on work surface. Place one lettuce leaf in center of wrapper. Top with about ¼ cup of the noodles, then 3 shrimp, then 6-8 carrot strips, 6-8 daikon strips, 6-8 cucumber slices, then 3 avocado slices. Top with a pinch of chopped cilantro and mint.Fold in each side of the wrapper, then fold the bottom over the filling and tightly roll up. ** Repeat with remaining wrappers and filling ingredients.Cut spring rolls in half and serve with optional accompaniments. **If not serving immediately, wrap each spring roll in saran wrap to keep from drying out.