For the spring rolls: In a small bowl, combine lobster meat, ginger, lime zest, and green onion. Season with salt and pepper, toss to coat, and set aside. Fill a medium bowl with lukewarm water. To make each roll, dip a rice paper round into water until just softened, then remove and spread flat on a cutting board. Lay a couple basil leaves and a sprig or two of cilantro along the bottom third of the softened rice paper. Top with some lobster, a few strips of cucumber, and a small amount of the avocado.To roll up, fold sides of rice paper toward center, overlapping the filling by an inch or so. Starting at bottom of round, begin to form a tight cylinder, rolling toward top. Repeat to make rest of the rolls.
For the dipping sauce: In a small bowl or with mortar and pestle, mix the garlic, chili paste, and serrano chili. Combine the garlic mixture with the rest of the ingredients and stir until the sugar has dissolved. Put sauce in individual serving bowls and float the carrot garnish on the top.