For the sauce: In a bowl, dissolve the sugar in 1/2 cup warm water. Stir in the fish sauce, garlic, pepper flakes and lime juice.
For the wraps: Mix the mushrooms in a bowl with the garlic, ginger, coconut amino acids and 1 teaspoon each salt and pepper. Heat a large saute pan over high heat. Add the mushroom mixture, in batches if necessary, and saute until browned, 6 to 8 minutes.
Cook the rice noodles until soft according to the package directions.
To assemble: Mound some noodles on each lettuce leaf, then add some mushrooms, carrots, cucumbers, mint and cilantro. Serve with the sauce.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.