• Bring a medium pot of water to boil. Lightly salt the water. Add shrimps and cook for about 2 minutes or until shrimps curl and turn pink. Remove and drain. Add rice noodles and cook for about 3 minutes. Remove and drain. Toss noodles with salt, pepper, and sesame oil.
• Slice shrimps into half lengthwise but not all the way, leaving the last ½ inch of tail end uncut.
• This allows shrimp to be splayed so that it is easier for it to be rolled in wrapper.
• Combine all dipping sauce ingredients in a small bowl.
  

To assemble spring roll

• Fill a large shallow bowl with warm water. Dip one rice wrapper into warm water and remove quickly. Lay wrapper on a cutting board. Rice wrapper will soften. Place 3 to 4 basil leaves about 1/3 way from the edge. On top of basil, place one lettuce, 3 to 4 strips julienned carrots and cucumber, a small amount of rice noodles, and another 3 to 4 basil leaves followed by 2 full shrimps.
• Fold wrapper onto shrimp, roll so that the basil at the bottom is now on top. Fold in sides and finish rolling. Repeat with remaining ingredients.
  
• Slice roll diagonally in half and serve with dipping sauce.