Chop all vegetable ingredients and chill in the refrigerator until ready to assemble wraps.

Defrost shrimp and place in the refrigerator until ready to assemble wraps.

Boil rice vermicelli according to manufacturer directions, reducing boil time by one minute.

Strain water from vermicelli.

Combine pureed garlic, olive oil, hoisin sauce, fish sauce, Thai basil, mint, sesame oil, ginger, soy sauce, red pepper flakes, onion powder, and black pepper in the pot used for boiling vermicelli.

On low heat, add rice vermicelli to the sauce mixture and gently stir until well mixed.

Allow vermicelli to cool down slightly.

Heat a large plastic bowl with 2 inches of water in the microwave until hot.

Place one spring roll wrap in the hot water for 13 to 18 seconds.

Carefully remove the wrap and place it evenly on a cutting board.

Place seasoned rice vermicelli on the wrap and add cabbage, lettuce, bean sprouts, cilantro, carrots, green onion tops, purple onions, diakon radishes, jalapeno peppers, and shrimp.

Fold the bottom half of the wrap upwards over the vegetables, then fold the right and left sides inward.

Gently but snugly roll up the rest of the wrap until sealed.

Slightly wet down the wrap with hands after it's sealed and place on a non-stick surface or tinfoil.

Repeat this process for all 12 wraps.

Place all wraps on a serving plate covered with shredded cabbage or lettuce.

If stacking wraps, repeat the lettuce layer to prevent sticking.

Chill well until ready to serve.

Garnish wraps with leftover chopped vegetables and serve with soy sauce, peanut sauce, fish sauce, or Thai chili sauce.