SOAK rice paper in warm water 1 min. or until pliable. Pat dry with paper towels.
COMBINE all remaining ingredients except vinaigrette. Spoon 1-1/2 cups (375 mL) salad near one edge of each rice paper sheet; fold in opposite sides, then roll up burrito-style. Refrigerate up to 1 hour.
FOR each serving: Plate 2 rolls with 2 Tbsp. (30 mL) vinaigrette.