In a small mixing bowl, mix the first 6 ingredients. Use a vegetable peeler shave the carrots lengthwise into thin strips. Slice the white part of green onions off; with a sharp tip of your knife cut the green onions in half lengthwise

In a large skillet over medium high heat, heat 2 t of oil. Add shrimp stir-fry until turns pink

Stir-fry peppers and carrots in remaining oil for 4 minutes. Add white part of the onions cook for 1-2 minutes more or until the vegetables are crisp tender.

Add 1/3 of the soy mixture to a pan, bring to a boil. Add shrimp; heat through. Add 1/4 C of the rice on each leaf. Top with 1/2 C shrimp mixture. Drizzle with remaining soy sauce mixture and roll up. Tie each with the green onions strips