Shrimp Salad Rolls

• 227 g (1/2 of 454-g pkg.) rice vermicelli, uncooked
• 1/3 cup Kraft Asian Sesame Dressing
• 1/2 cup fresh mint, chopped
• 1/2 cup fresh cilantro, chopped
• 4 green onions, chopped
• 24 round rice paper sheets (8-1/2 inch)
• 1 lb. (450 g) cooked cleaned medium shrimp, cut lengthwise in half Safeway 1 lb For $8.99 thru 02/09
• 3 cups coarsely shredded Boston lettuce
• 3/4 cup Kraft Smooth Peanut Butter
• 1/3 cup water
• 1/4 cup lime juice Safeway 3 ct For $1.00 thru 02/09
• 1 Tbsp. sugar
• 2 tsp. hot pepper sauce

1. Prepare vermicelli as directed on package.
2. Drain; rinse with cold water.
3. Drain well.
4. Place in large bowl.
5. Add dressing, mint, cilantro and onions; mix lightly.
6. Fill pie plate with warm water.
7. Add 1 rice paper sheet; press to completely cover with water.
8. Let stand 30 sec.
9. Remove paper from water; place on cutting board.
10. Place 5 or 6 shrimp pieces, about 1/3 cup vermicelli mixture and about 2 Tbsp.
11. lettuce on centre of paper; fold in opposite sides of paper, then roll up burrito style.
12. Repeat with remaining rice paper, shrimp, vermicelli mixture and lettuce.
13. Place rolls, seam sides down, on platter.
14. Mix remaining ingredients until blended.
15. Serve with shrimp rolls.

rice vermicelli, sesame dressing, fresh mint, fresh cilantro, green onions, rice, shrimp, boston lettuce, butter, water, lime juice, sugar, hot pepper sauce

Taken from www.kraftrecipes.com/recipes/shrimp-salad-rolls-130016.aspx (may not work)