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Shrimp Rice-Paper Rolls with Vietnamese Dipping Sauce


Shrimp Rice-Paper Rolls with Vietnamese Dipping Sauce Recipe

Ingredients:
  • 1/2 cup fresh lime juice
  • 1/4 cup sugar
  • 3 tablespoons fermented fish sauce (nam pla)*
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon chopped fresh cilantro
  • 2 garlic cloves, minced
  • 1 teaspoon minced jalapeño chili with seeds
  • 1 1/2 tablespoons olive oil
  • 6 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
  • 4 ounces dried thin Chinese rice sticks (maifun)*
  • 12 8- to- 9-inch round rice-paper sheets*
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 cup small fresh basil leaves
  • 1 cup finely shredded iceberg lettuce or green cabbage
  • 1 cup mung bean sprouts or daikon (Japanese white radish) sprouts
  • 1 cup matchstick-size strips seeded English hothouse cucumber
  • 1 cup matchstick-size strips peeled carrot or jicama
  • 8 slices cooked peeled deveined medium shrimp, cut lengthwise in half
Directions:
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Rank

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