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.