• 1  jar

  hoisin sauce (3/4 cup, 7.25 ounces)

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• 1  cup

  water

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• 2  teaspoons

  roasted red chili paste (from 4-ounce jar)

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• 1/2  teaspoon

  crushed red pepper flakes

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• 4  ounces

  dried thin rice noodles or rice vermicelli (from 8.8-ounce package)

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• 2  cups

  shredded romaine lettuce

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• 1/2  

  cup fresh cilantro leaves

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• 1/2  cup

  shredded carrot (about 1 medium)

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• 10  ounces

  frozen cooked salad shrimp (about 1 3/4 cups), thawed and drained

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• 12  

  round rice paper wrappers (about 8 inch; from 12-ounce package)

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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. 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.

4.

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.

5.

Place rolls, seam sides down and without touching, on platter. (If rolls touch, they will stick together.) Serve immediately with sauce, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally.

Tip:

High Altitude (3500-6500 ft): No change.

Nutrition information