PREPARE vermicelli as directed on package. Drain; rinse with cold water. Drain well. Place in large bowl. Add dressing, mint, cilatnro and onions; mix lightly.
FILL pie plate with warm water. Add 1 rice paper sheet; press to completely cover with water. Let stand 30 sec. Remove paper from water; place on cutting board. Place 5 or 6 shrimp pieces, about 1/3 cup vermicelli mixture and about 2 Tbsp. lettuce on centre of paper; fold in opposite sides of paper, then roll up burrito-style. Repeat with remaining rice paper, shrimp, vermicelli mixture and lettuce.
PLACE rolls, seam-sides down, on platter. Mix remaining ingredients until blended. Serve with shrimp rolls.
serving size = 2 rolls (150 g) + 1-1/2 Tbsp. (25 mL) sauce