Soak the noodles in hot water for about 20 minutes, until soft. Drain.
To assemble the rolls, fill a shallow dish half full with hot water (hot to the touch but not boiling. and submerge one rice paper wrapper for 5 seconds, let excess water drop off.
Place wrapper on a clean, dry surface and fold in half to form a half-circle. The wrapper should still be a bit stiff, but will soften by the time you've finished filling with vegetables.
Place a lettuce leaf in the middle of the half-circle and top it with a forkful of noodles, and then add a bit of each of the vegetables and herbs.
Carefully roll up the Vietnamese Spring Roll and set it on a dish, seam-side down in single layer. Repeat with the remaining wrappers and filling. If not serving immediately, chill in the fridge, covered with plastic wrap.
To make the dipping sauce, throw all of the ingredients into your blender and puree on high for about 1 minute, until well combined. You may want to add an additional tablespoon or two of water to thin out the sauce. Stir in sesame seeds. Serve alongside the rolls.