Fill a cake pan with water and set aside. Then place the shrimp in a bowl and season with salt, garlic powder and cayenne pepper. Toss to coat. Make sure the tails are removed.
Spiralize the zucchini into long noodles. Then cut the green onions into thin 1 1/2-inch ribbons. Use a veggie peeler to shave the red pepper into strips.
One at a time, dip the spring roll skins into water. Hold them in the water for 10 seconds, then lay them out flat and top with 2-3 shrimp, followed by basil leaves. Then pile a small portion of each remaining veggie over the top.
Fold one end of the spring roll wrapper over the filling. Pull tight and roll, tucking the end under as you roll. Place on a plate and repeat. To serve: eat as-is, dip in soy sauce, or make a quick Homemade Peanut Sauce!