Place the rice vermicelli in a saucepan and cover with water. Bring saucepan to a boil. Boil for 2 -3 minutes until noodles are soft. Drain and rinse with cold water. Place into a medium sized bowl and toss with 1 tsp. dark sesame oil.

Fill a large bowl with very warm water. Lay a clean towel in front or use a clean plastic cutting board. Dip a rice paper wrapper in the warm water, turning so that all parts of the wrapper have been dipped in the water. Don't soak it. It should still be firm but flexible. Lay the wrapper on the towel or the cutting board.

Starting with the butter lettuce, layer a small amount of the carrots, cucumber,noodles, mint, basil and 2 shrimp on top. Fold the bottom of the wrapper over the filling, fold in the sides, and then roll, as you would with a burrito to make an egg roll shape. Place on a serving platter and cover with non stick plastic wrap. Continue with the remaining wrappers and ingredients. Serve with Spicy Peanut Sauce.

For Sauce:

Combine all the ingredients in a small saucepan . Stir to combine. Cook over medium low heat until the mixture begins to simmer. Transfer to a small bowl and garnish with roasted peanuts. The sauce can be made one day ahead and refrigerated. Bring to room temperature before serving.