Cook the rice noodles in boiling water, according to the directions on package. When finished cooking, rinse immediately in cold water, drain, and set aside.
If using shrimp, slice cooked shrimp lengthwise (finely chop if desired) and set aside.
Sprinkle carrots with salt to tenderize them. Set aside for 10 minutes. Rinse in cold water and drain well.
To shred lettuce, keep the lettuce leaves stacked, then roll them together and slice the roll in thin sections. When you are finished, you will have long, uniform slivers of lettuce ready for the rolls.
Combine noodles, almonds, carrots, shredded lettuce, bean sprouts, cilantro, and lemon juice in a mixing bowl.
Combine stevia or agave with warm water in a large bowl. Moisten rice paper in warm water. Place on clean cloth.
Put ¼ cup of vegetable filling in center of rice wrapper. Place shrimp if desired on top of vegetable mixture.
Fold each end of wrapper and roll to completely encase the contents of wrapper.
Serve with fresh ponzu sauce.