Shrimp and Mango Summer Rolls with Sweet and Spicy Dipping Sauce

Dipping sauce:

lime juice

rice vinegar

agave nectar

Sriracha sauce

thinly sliced scallion

Rolls:

(8-inch) round sheets rice paper

large basil leaves

red leaf lettuce leaves, spines removed and torn into 2-inch pieces

cooked bean threads, or cellophane noodles (1 3/4 ounces dried), cooled, rinsed, and squeezed dry

small mango, peeled and sliced into thin strips (about 1 cup)

medium shrimp, cooked and peeled, tails removed and sliced in half down the middle

large mint leaves