How to make it
Mix ingredients for “Sauce 1” in a small bowl. Set aside.
Mix ingredients for “Sauce 2” in a second bowl and thin with water, if desired.
Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook rice vermicelli uncovered, stirring occasionally, until the vermicelli is tender yet firm to the bite, 3 to 5 minutes. Drain and rinse under cold running water. Toss with a drizzle of Lee Kum Kee Premium Sesame Oil and set aside.
Fill a large bowl, or a pie plate, with warm water. Dip one wrapper into the warm water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, cabbage, carrot, cucumber, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Spread some of “Sauce 2” over the shrimp, if desired. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.
Serve rolled spring rolls with sauces. Enjoy!