Shrimp Summer Rolls with Dipping Sauce

Ingredients

• 0.5 cup carrots shredded ( 1 medium)
• 2 teaspoons chili paste depending on your taste pref red (from 4-oz jar)
• 0.5 cup cilantro leaves fresh
• 7.3 oz hoisin sauce ()
• 0.5 teaspoon pepper red crushed
• 12 8-inch you will also need: parchment paper 
• 4 oz vermicelli dried thin (from 8.8-oz package)
• 2 cups the of 1 cos lettuce shredded
• 1.8 cups shrimp frozen thawed cooked drained
• 1 cup water 

Equipment

• bowl
• paper towels
• cutting board

Directions

1. In medium bowl, mix dipping sauce ingredients. Cover; refrigerate while continuing with recipe.
2. Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix lettuce, cilantro, carrot and shrimp.
3. Sprinkle water over 1 paper towel; place on cutting board. Fill a 10-inch pie plate with water.
4. Place 1 rice paper wrapper in water 45 to 60 seconds or until pliable but not completely softened. Gently remove wrapper from water, shaking to drain excess water; place on damp paper towel.
5. Starting close to 1 edge of wrapper, form a row of about 1/4 cup noodles. On noodles, arrange about 1/3 cup of the lettuce mixture. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Repeat with remaining wrappers.
6. Place rolls, seam sides down and without touching, on platter. (If rolls touch, they will stick together.)
7. Serve immediately with sauce, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally.