• 16servings
  • 75minutes
  • 63calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 12 medium shrimp , peeled and deveined (about 6 ounces)

  2. 3 ounces rice vermicelli

  3. 1 tablespoon canola oil

  4. 8 ounces shiitake mushroom caps, cut into 1-inch pieces

  5. 2 teaspoons soy sauce

  6. 1 teaspoon hoisin sauce

  7. 1 teaspoon toasted sesame oil

  8. coarse salt

  9. fresh ground black pepper

  10. 16 round rice paper sheets

  11. 1 medium carrot , peeled and julienned

  12. 1/2 English cucumber , peeled, seeded, and julienned

  13. 1/4 cup fresh mint leaves

  14. 1/4 cup fresh basil leaf , preferably Thai

  15. 1/4 cup fresh cilantro leaves

  16. 1 mango , peeled, seeded, and julienned

  17. 3 ounces asparagus , trimmed and blanched (about 10 spears)

  18. 1 garlic clove

  19. 1/4 teaspoon coarse salt

  20. 2 tablespoons sugar

  21. 1/4 cup hot water

  22. 1/4 cup rice vinegar

  23. 2 tablespoons fish sauce

  24. 1/2 teaspoon red chili sauce , such as sambal oelek

  25. 1 scallion , thinly sliced crosswise

  26. 1 lime, juice of

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.

  2. In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Set aside.

  3. Heat canola oil in a large skillet set over high heat. Add mushrooms, and sauté until tender and mushrooms have released most of their liquid. Add vinegar, soy sauce, hoisin, and sesame oil; cook about 1 minute more. Season with salt and pepper. Transfer to a small bowl, and let cool to room temperature.

  4. Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 2 to 3 reserved mushrooms over shrimp. Top with 1/4 cup assortment of vermicelli, carrots, cucumbers, mint, basil, cilantro, mango, and asparagus. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.

  5. Place finished roll on a plate; cover with a damp paper towel. Repeat process with remaining ingredients. Serve with dipping sauce.

  6. Crush garlic clove using the flat side of a large knife; sprinkle with salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl.

  7. Stir sugar in hot water until dissolved, and add to bowl. Stir in remaining ingredients. Cover with plastic wrap, and chill in refrigerator until ready to use. Store sauce in a refrigerator for up to 3 days.


Send feedback