Preheat the oven to 400°F. In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

Arrange the shrimp in a single layer on a baking sheet. Bake for 8-10 minutes, or until the shrimp are pink and cooked through. Remove from the oven and let cool slightly.

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable. Lay it flat on a clean surface.

In the center of the rice paper, layer a few pieces of shrimp, a handful of shredded lettuce, shredded carrots, cilantro leaves, mint leaves, and green onions.

Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top, creating a sealed roll. Repeat with the remaining wrappers and filling.

Serve the rolls with peanut sauce for dipping.