End of Summer Rolls

Okay, I know that Labor Day is the end of summer but try these summer rolls anyway. They are delicious!

Rolls:
1 pound cooked, peeled medium shrimp
4 ounces rice noodles
12 (8-inch) round sheets rice paper
1/4 cup hoisin sauce
3 cups shredded spinach
1/4 cup thinly sliced fresh basil

Dipping sauce:
1/3 cup soy sauce
1/4 cup water2 tablespoons sugar
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1 teaspoon sambal olek
1 garlic clove, minced
2 Tbsp. sake

To prepare rolls:
Place rice noodles in a large bowl; cover with boiling water. Let stand 8 minutes; drain.
Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let stand 2 minutes or until soft. Place rice paper sheet on a flat surface.
Spread 1 teaspoon hoisin sauce in the center of sheet; top with 2 to 3 shrimp, 1/4 cup spinach, 1/4 cup rice noodles and 1 teaspoon basil. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal. Place roll, seam side down, on a serving platter; cover to keep from drying. Repeat procedure with remaining rice paper, hoisin sauce, shrimp, spinach, rice noodles and basil.

To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl; stir with a whisk.