Vietnamese Summer Rolls

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4 ounces rice vermicelli

1 pound medium shrimp, shelled and deveined

Sixteen 8-inch round Asian rice papers

1 bunch watercress, large stems discarded

2 large carrots, finely shredded

1 red bell pepper, cored and cut into thin strips

2 Hass avocados—peeled, pitted and sliced lengthwise 1/2 inch thick

Herbed Nuoc Cham

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