This recipe is a creamy version of one of my favorites, the summer roll.

12 jumbo shrimp, peeled and deveined, raw
1 block (8 oz.) Philadelphia cream cheese, softened
¼ c. packed fresh cilantro leaves
1 tsp. salt
1 tsp. chili garlic paste
2 oz. thin rice vermicelli
2 tbsp. roasted sesame oil
12 rice paper wrappers
1 bunch scallions, thinly sliced in 4 inch lengths
2 large carrots, cut into thin matchsticks

Boil shrimp for 2-3 minutes, until pink and just cooked through. Place in food processor along with cream cheese, cilantro, salt, and garlic paste; process until combined and shrimp is in small chunks. Place mixture into a large zip top bag and set aside.

Soak vermicelli in boiling water 2 minutes; drain and toss in a bowl with sesame oil. Have a large shallow dish of water ready. One at a time, soak the rice paper wrappers until soft and pliable, about 30 seconds. Place on work surface; top the near side with some of the rice vermicelli, scallion and carrot (you want them divided evenly among the wrappers). Cut off a corner of the zip top bag and pipe a 1 inch thick line of the shrimp mix on top of the vegetables. Roll by first folding the near side over the contents, then folding the side sin, then tightly rolling the wrapper like an eggroll. Place seam-side down on a plate until all are competed.

Cut each roll in half and arrange on a platter to show filling. Serve right away.

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