Wash and dry produce. Zest lemon, mince lemon zest and juice lemon. Reserve zest and juice. Mince two medium or three small garlic cloves and add to glass jar. Remove lemon basil from stems, mince two tablespoons lemon basil and add to jar with one teaspoon lemon zest. Stir in two tablespoons rice vinegar, one tablespoon lemon juice, one tablespoon sesame oil, two teaspoons coconut aminos and one teaspoon sesame seeds. Remove leaves from collard green stems. Slice one cup collard green leaves into one inch sections. Slice the top and bottom off of one large hakurei turnip. Using a spiral slicer, slice one cup of hakurei turnip into thin noodles. Trim the tip and bottom off of one cup green beans. Slice two tablespoons leeks into rings and separate rings. Slice one cup smoked beef into matchsticks. Remove one half cup lemon basil leaves from stems. Arrange rest of minced lemon zest for use in spring rolls. Prepare rice paper wrappers according to package directions. On one quarter of the warmed rice paper wrapper that is closest to your body, layer a tablespoon of collard greens, two tablespoons of hakurei turnip noodles, two green beans, two tablespoons of smoked beef, two teaspoons of leek rings, a sprinkle of lemon zest and top with three lemon basil leaves. Start tightly rolling the rice paper wrapper over the filling away from your body. Slice the rolls as desired and serve with the Lemon Basil Dipping Sauce.