1. In medium saucepan, add vermicelli noodles to boiling water and remove from heat for 5 minutes. Drain the noodles and set aside to cool.
2. Working one at a time, soak spring roll wrappers in warm water for 15 seconds. Place on a flat surface and working from bottom third of the wrapper arrange lettuce, carrots, handful of vermicelli, 2 basil leaves, 2-3 shrimp pieces, and a sprinkle of sesame seeds.
3. Rolling the spring roll like a burrito, fold uncovered sides inward, then tightly roll the wrapper, beginning at the bottom of the wrapper to the top. Lay the finished spring roll on a tray lined with plastic wrap or waxed paper. Repeat with remaining wrappers.
4. When all spring rolls are finished, cover the tray tightly and refrigerate for 2 hours or overnight. Cut spring rolls in half on an angle when ready to serve. Serve with the dipping sauce.

Peanut Dipping Sauce

1. Combine all of the ingredients into a food processor or blender, or whisk vigorously until well blended. Serve on the side with spring rolls for dipping.