Place the noodles in a large bowl and pour boiling water on them until they are immersed in the water. Let stand a few minutes (around 3 mins or according to directions). Drain the noodles and add the 2-3 tablespoons of sesame oil to the drained noodles and mix using tongs and set aside.
Squeeze some lime juice to your avocado slices to keep them from browning.
Meanwhile mix all the marinated ingredients together in a large bowl and add the shrimps.
On a hot bbq, grill the marinated shrimp for 5 minutes on each side or until opaque. Make sure to brush some of the marinade on top of the shrimps while grilling. Set aside until cooled and then slice the shrimps horizontally in half.
On a clean surface place a tray of luke warm water and dip the rice paper in for 10 seconds and then place on a flat surface.
Top with some of the shrimps first followed by the avocado, mint, cilantro, red cabbage, bean sprouts and carrot and noodles in the center of the rice paper. (Being careful to not overfill the rice paper) Fold the sides over the filling and roll up the wrapper, tucking in the ends as you roll. Cover with a damp paper towel. Repeat with the remaining wrappers and fillings.
Meanwhile for the dipping sauce mix all the ingredients together in a bowl. Cut each roll in half and serve with the dipping sauce.
Blue Dragon Light Soy Sauce 
Garlic Loose China 
Grape Red Egypt 
Blue Dragon Sesame Oil 
Lime India 
Erwan Rice Vermicelli 
Shrimps 20 30 Philippines 
Thai Choice Rice Paper Spring Roll Wrapper 
Lettuce Iceburg Spain 
Mint UAE 
Coriander UAE 
Carrot Loose Australia 
Beans Sprout UAE 
Cabbage Red Clean Round Iran 
Avocado Hass Mexico 
Thai Choice Sesame Oil 
Thai Choice Rice Vinegar 
Blue Dragon Fish Sauce 
Himalaya Honey 
Spring Onion 
Chili Red Thailand 
