Make ahead: 7 days for sauce and 6 hours for spring rolls. Cover well with plastic wrap because they dry quickly.
Cook noodles as directed on package, then drain. Transfer to a large bowl, and add the dipping sauce and toasted sesame oil. Mix and set aside.
Rehydrate the rice papers one at a time, according to the instructions on the package and place on a damp cloth.
Place a portion of the seasoned noodles in a row in the center of each rice paper.
Garnish with carrots, minced coriander, green onions, strips of palm heart, mint leaves and small pieces of shrimp or crab sticks.
Roll the paper half way. Fold the edges over the filling and finish rolling tightly.
Place the spring rolls on a large serving platter and serve immediately accompanied by small individual bowls of spring roll sauce.