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1
In a medium bowl, cover the vermicelli with cool water and let soak until pliable, about 20 minutes.
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2
Meanwhile, in a saucepan of boiling water, cook the shrimp until bright pink, 1 to 2 minutes.
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3
Using a slotted spoon, transfer the shrimp to a colander.
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4
Rinse under cold water and pat dry.
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5
Halve the shrimp lengthwise; cover and refrigerate.
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6
Bring the water back to a boil.
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7
Add the drained vermicelli and cook, stirring, until al dente, about 1 minute.
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8
Drain and rinse until completely cool.
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9
Let the vermicelli dry in the colander for about 20 minutes, tossing occasionally.
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10
Dip each rice paper in a bowl of cool water to wet it.
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11
Set the rice paper on a work surface to soften; the paper will become opaque and pliable.
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12
Pat dry.
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13
Put 4 shrimp halves, cut side up, in a line across the lower third of each rice paper.
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14
Top with 2 or 3 sprigs of watercress, a large pinch of shredded carrot, 2 strips of red pepper and some of the vermicelli.
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15
Press to flatten, then top with a slice of avocado.
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16
Pull the rice paper up and over the filling and roll up tightly, folding in the sides as you go.
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17
Place the roll on a large platter, seam side down, and repeat with the remaining ingredients.
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18
When all the summer rolls are made, cut them in half crosswise and arrange, cut side up, on the platter.
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19
Serve the summer rolls with the Herbed Nuoc Cham for dipping.
