For sauce: in a small bowl, mix together the soy sauce, olive oil, lemon juice, garlic powder, ginger, black pepper and sugar. Set aside.
Place the dried rice sticks in a pot of boiling water and cook on high heat until soft, about 4-5 minutes. Drain and chop to pieces, using scissors. Set aside.
Soak the rice paper in warm water for 5 seconds. Lay it out on a flat cutting board for about 30 second till it is soft and pliable.
Layer the vegetables, shrimp and cooked rice sticks to the edge of the circle.
Fold in sides of the wrapper over the filling.
Roll from bottom to encase the filling.
Wrap it up into a roll and seal.
Serve the spring rolls with the sauce on the side.