Cook the vermicelli noodles according to package directions. If there are no directions, place the vermicelli noodles in a small bowl and pour hot water over the noodles to cover them. Let the noodles sit for 2 to 3 minutes until soft. Drain the water and toss the noodles with the sesame oil. Set aside.

Slice the shrimp in half lengthwise by laying them on a cutting board and placing two fingers flat on the shrimp. Hold a paring knife parallel to the cutting board and carefully slice the shrimp in half. Set the halved shrimp aside.

Cut and prepare all the vegetables.

To assemble the spring rolls, line a platter or baking sheet with parchment paper (or lightly oil). Fill a pie plate or cake pan with hot water. Submerge the rice paper in the water for 15 to 20 seconds until it is soft and translucent. Carefully lift the wrapper out of the water and place it, smooth side down on a clean damp kitchen towel. (If the wrapper sticks together when laying it flat on the towel just dip it back in the water to smooth it out.)

Place three halves of shrimp, cut side up, in the middle of the rice wrapper. Place two mint leaves in between the shrimp. Tear the lettuce leaf to fit on the over the row of shrimp. Top the lettuce with some shredded red cabbage and then a bundle of the vermicelli noodles. Then place some of the julienned carrots, red peppers and cucumbers on the noodle layer. Be sure to keep the filling about 1 inch from the edges of the wrapper. Roll the wrapper around the filling bundle starting at the bottom. Fold the bottom of the wrapper over the filling bundle in the middle, fold in the sides and then tightly roll up the rice wrapper, like a burrito. The rice wrapper will stick shut. Place the spring roll on the parchment paper or oiled platter so they do not stick.

Serve cold with peanut sauce, sweet Thai chili sauce or a soy dipping sauce.