Shrimp Hand Rolls with Coconut-Curry Dipping Sauce

Bring a medium saucepan of water to a boil. Add noodles and remove from heat; let soak until tender, about 15 minutes.

Meanwhile, whisk coconut milk, lime juice and curry paste in a small bowl until smooth.

Drain and rinse the noodles well, then coarsely chop and transfer to a medium bowl. Add fish sauce and toss to coat.

To assemble rolls, lay a half sheet of nori on a clean surface with a long edge facing you. Spread 2 tablespoons of the noodles on the left side of the nori. Top with a little shrimp, avocado, carrot, bell pepper and herbs. Roll the nori into a cone shape, wetting the loose edge with a little water to seal. Serve the rolls with the sauce.