In a large bowl combine cellophane noodles and enough boiling water to cover. Let stand 7 minutes; snip noodles in several places with scissors. Stir in frozen edamame; let stand 3 minutes more. Drain. Rinse with cold water; drain well and return to bowl. For dressing, in a bowl whisk together the next six ingredients (through soy sauce).
Add carrot, radishes, and green onion to noodles and edamame. Stir in dressing. Add shrimp; toss lightly to coat. Cover; chill at least 30 minutes.
Spoon about cup mixture into each kale leaf and roll up.