Prepare vermicelli as directed on package. Drain; rinse with cold water. Drain well. Place in large bowl. Add dressing, mint, cilantro 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.
Kraft Kitchen Tips
Since the rice paper sheets become soft and sticky once they have been moistened with the water, you need to use them to prepare the salad rolls immediately after soaking them.