Asian Rice Paper Spring Rolls

4 ounces rice stick noodles, soaked
12 pieces of rice paper
½ cup julienned cucumber
½ cup shredded carrot
½ julienned scallions
8 ounces cooked shrimp, sliced in half lengthwise
1 cup cilantro, mint, or Thai basil or a combination of the three

1. Place rice noodles in heatproof bowl. Cover with boiling water. Let sit for 10 minutes or until softened. Drain and set aside.

2. Take one rice paper and dip in hot tap water, then place between two damp towels to soften for one minute. Lay a small amount of each ingredient on the spring roll wrapper; fold the ends in and roll up, just like a burrito. Slice into serving pieces. Serve with sweet chili dipping sauce