For the rice paper spring rolls, mix well honey, sherry and chili powder. Place the bacon slices in a deep dish and pour the marinade over them. Allow to marinate for at least 1 hour. Fry bacon in a skillet without adding fat until crispy. Lift out.
For the sauce, combine all ingredients in a large bowl and whisk together.
For the rice vermicelli, pour hot water over the noodles. Once they are soft, drain the noodles and let cool.
Dip the rice paper sheets in hot water and place on a towel. They should be soft and malleable. Place the cooled vermicelli, chicken, crab tails, bacon, cucumbers and carrot close together on the bottom half of the rice paper. Fold in the ends of the paper to the left and right of the filling and roll up the rice paper over the filling. Form spring rolls in this manner until all ingredients are used.
Place the cold rice paper spring rolls on a serving plate. On a second plate, arrange lettuce leaves and sprigs of mint and cilantro, and serve the sauce in small bowls.