Vietnamese Summer Rolls

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1 pound medium shrimp, peeled, deveined, tails removed

4 ounces rice vermicelli

8 8-inch Asian rice papers

1/2 cup chopped peanuts

1/4 cup chopped fresh herbs (such as parsley, basil or rosemary)

1 large carrot, grated (about 1/2 cup)

1/2 cup soy sauce

1/4 cup rice vinegar

2 teaspoons sesame oil

1 teaspoon sugar

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