Mix together all ingredients for the dipping sauce and refrigerate until needed.

Prepare the rice noodles according to package directions. Drain and set aside. While the rice noodles are cooking, prepare your vegetables. The bell pepper and cucumber should be cut into thin strips. The carrot can be grated or cut into strips, which ever is easier for you. Slice the avocado into thin slices, and cut the romaine lettuce leaves into inch-wide pieces.

Assemble the summer rolls by dipping the rice paper sheets in water for 3-4 seconds which makes them soft, wet, and pliable. Lay 3 shrimp down first, top with 2 slices red pepper, 2 slices cucumber, 2 basil leaves, 2-4 cilantro leaves, about 2 tbsp rice noodles, 1 slice avocado, and 2-4 small pieces of chopped romaine. Wrap the roll as tightly as you can similar to a burrito roll, but be gentle as to not break the rice paper wrapping. Serve whole or cut in half with dipping sauce on the side.