Cook shrimp in boiling water for 1 minute until pink and opaque; transfer to an ice bath.

Whisk rice vinegar, sugar, fish sauce, and lime juice in a bowl; toss in julienned vegetables and let sit for 10 minutes.

Soak dried cellophane noodles in boiling water for 10 minutes until tender; drain and drizzle with sesame oil.

Dip rice paper wrapper in room temperature water for 30 seconds until pliable.

Assemble by placing lettuce, shrimp, vegetables, and noodles on the wrapper and roll tightly.

Slice rolls in half and serve with dipping sauce.