• Clean and de-vein the shrimp. Cut the shrimp in half lengthwise and then cut each half crosswise to produce four pieces, totaling 60 pieces.
• Place the shrimp in a bowl with some soy sauce and black pepper. Allow it to marinate for about 15 minutes.
• Heat the light sesame oil in a pan until very hot and quickly sauté the shrimp, being careful not to overcook. Remove shrimp and reserve.
• Place a rice paper wrapper in water for about 15 seconds or so. Remove the wrapper with both hands and lay flat on a clean towel to dry somewhat and then onto a plastic cutting board.
• Place five pieces of shrimp on the bottom third of the wrapper, followed by some rice noodles, bean sprouts, cilantro and cucumber.
• Roll the wrapper as described above. Eyeball the amounts of the noodles, bean sprouts, cilantro and cucumber so that they are equally divided over the 12 rolls.
• Finish wrapping the remaining rolls and serve with the sauce below.

Spring Roll Dipping Sauce

• Simply whisk the ingredients together in a small bowl.
• Additional optional ingredients include minced ginger, garlic, Thai chilis, cilantro, and sugar.