Dip each rice paper in a bowl of cool water to wet it. Set the rice paper on a work surface to soften; the paper will become opaque and pliable. Pat dry. Put 4 shrimp halves, cut side up, in a line across the lower third of each rice paper. Top with 2 or 3 sprigs of watercress, a large pinch of shredded carrot, 2 strips of red pepper and some of the vermicelli. Press to flatten, then top with a slice of avocado. Pull the rice paper up and over the filling and roll up tightly, folding in the sides as you go. Place the roll on a large platter, seam side down, and repeat with the remaining ingredients. When all the summer rolls are made, cut them in half crosswise and arrange, cut side up, on the platter. Serve the summer rolls with the <a href="/recipes/herbed-nuoc-cham">Herbed Nuoc Cham</a> for dipping.