Fill a large bowl with warm water. Dip three wrappers, one at a time, into the water for a second to soften. Let each wrapper drip and lay it flat on a cutting board. In a row across the center of each wrapper, place 2 shrimp halves, a small handful (about 2 TBSP) of vermicelli, about a 1/2 teaspoon each of Thai basil, mint, cilantro, about 5 strips of julienne cucumber and 5 strips of carrot, and about 2 TBSP lettuce, leaving about 2 inches uncovered on each side. Fold short sides inward, then tightly roll each wrapper, beginning at the end with the lettuce. Repeat.