Bring a medium saucepan of water to a boil. Boil the vermicelli (noodles) for 3 to 5 minutes, or cook to package directions. Drain.

Heat 1 tablespoon of canola oil in a sauté pan over medium heat. Add the shrimp and cook for 3 minutes. Flip over and finish cooking until pink and cooked through, about 2 minutes. Remove from the pan and cool. Slice each shrimp almost in half crosswise.

Fill a large bowl or pie plate with hot tap water. Dip one wrapper into the hot tap water for 1 second to soften. Lay the wrapper flat on a damp towel. In a row across the lower half of the center, place the splayed-open shrimp half, cucumber strips, a small handful of noodles, basil, mint, cilantro, and lettuce. Fold the bottom of wrapper up over the filling. Fold uncovered sides inward, then tightly roll the wrapper. Repeat with the remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar, and sambal.