In a saucepan, heat olive oil over medium heat for about a minute. Turn off heat. Add minced garlic and chopped shallots to hot oil. They should sizzle immediately. Let oil cool as you prep the spring rolls.
Set up your assembly line of ingredients. Lightly wet a bamboo or wooden chopping board.
Dip a sheet of rice paper into lukewarm water and rotate the rice paper until the entire sheet is moistened. Lay sheet on chopping board. Add the sliced peppers, carrots, cabbage, pea shoots and 1 basil leaf about 1/2 inch away from the edge of the wrapper. Lay 3 halves of shrimp (orange side down) about 1 1/2 inches away from the vegetables.
Begin wrapping vegetables toward the center, until you reach the shrimp. Fold in left and right sides of wrapper. Continue rolling everything and seal the spring roll. Repeat for the remainder of the spring roll ingredients.
Pour oil, garlic, and shallots into a wide-mouthed jar. Add almonds, strawberries, lime juice, lime zest and salt. Using an immersion blender, blend everything until smooth. Serve spring rolls with sauce.
If you are making these spring rolls a few hours ahead, make sure to cover spring rolls with cling film. Otherwise, the rice paper wrappers will dry out.
Nutrition information includes 1/6 of the sauce.NUTRITION INFORMATION: Yields 12 spring rolls; 2 rolls per serving. Amount Per Serving: Calories: 241, Total Fat 14g, Saturated Fat: 1.8g, Sodium: 698mg, Cholesterol: 98mg, Total Carbohydrate: 19g, Dietary Fiber: 3g, Sugar: 4g, Protein 9g