Cook the cellophane noodles based on the directions on the packaging. For mine, I soaked them in warm water for 10 minutes then drained them and set aside.
Cut the shrimp lengthwise (place shrimp down on a cutting board, take your knife and slice horizontally into the middle of the shrimp).
Fill a large mixing bowl with warm water. Make sure you have your veggies, noodles and shrimp ready to put into the wrapper...it's time to wrap! I like to put a damp paper towel down before I start so the wrappers don't stick to your surface. I also keep a clean baking sheet close by to place the finished rolls on.
In a small pan/pot, add the curry paste on low-medium heat. Once the curry paste becomes fragrant, add the coconut milk and peanut butter and mix until combined. Remove from the heat and add in the remaining ingredients (honey, fresh lime juice and sriracha).